There have been lots of positive reviews of our cheese trolley and it is a focus for us. The French language can be wonderful and it sounds even better when we say Chariot de fromage! It might be useful to readers to sum up the selection that we have on the trolley at the time…
DetailsWe are pleased to announce that our new menu has arrived. Rest assured that old favourites like the scallops and black pudding and fillet steak and fois gras and the jumbo prawns (gambas) flambeed in armagnac are still on the menu but they are joined by some new dishes. Aged ribeye steaks (entrecote) served with…
DetailsI am not Belgian. Let’s get that out of the way before we go any further. So how dear friend, I hear you saying, can we offer ‘Belgian style’ French Fries? Well, we have a secret helper on our side. I have Linda our Belgian friend and past head chef/owner at the excellent Rebenty Restaurant…
DetailsAt the time of writing I don’t know whether to say the restaurant is dead, fairly busy, very busy or absolutely booming. Let me describe last week and let you decide. Wednesday – zero clients. Thursday – zero clients. Friday absolutely full and we refused 5 tables. Saturday – 16 diners. How on earth do I…
DetailsOne of the things which is becoming apparent is the pleasure that we have in having friends old and new come here to eat here. On Saturday evening we had our old friends Linda and Christophe and family, the former owners of the nearby excellent Rebenty Restaurant come for dinner. It was a lovely evening and it was…
DetailsWell. Our second, ‘first night’ has come and gone. It feels like losing our virginity twice, although, for me, it lasted much longer. The first night opening was an informal ‘shake down’ of the equipment and indeed us, and went very well. Last night was open to ‘normal’ guests (actually anybody who books here is,…
DetailsThis Chef’s blog will be an irregular column of news, progress and catastrophies (hopefully not too many of the latter!). If anybody has any questions, requests or comments please let us know. Well all the hard work was worth it. Our first night has come and gone and was a bit of a success we…
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