First, a very Happy New Year to all our clients and friends and a genuine thank you for your support over the last year. Your slightly weary Chef writes at almost midday on the 1st January after a wonderful evening. We had 30 last night for the celebration dinner and with a larger restaurant…
First of all a very happy Christmas to all of you. Christmas is a time of fun, love and laughter (hopefully). Last night, Christmas Eve, was all that and more. Let me explain. We normally close on the 24th December as in France it is a time to stay at home and ‘Maman” cooks for…
We are pleased to announce our New Year’s Eve Menu for the evening of 31 December Champagne on arrival served with a selection of specially created canapés Lobster cocktail accompanied with Dom Brial Minuit Chardonnay Foie gras with caramelised apples accompanied with Le Cirque Muscat Moelleux Roast goose breast slowly braised in a rich…
As much as I like you, you are NOT my favourite customers. Let me explain. Last Thursday it was my birthday and I may have grumbled a little about opening and working but when Val suggested closing and having some friends over instead, I stoically refused and kept my eye firmly fixed on the…
We are celebrating the third anniversary of the opening of the restaurant. To help us celebrate, through the end of September and the first week of October we are offering a free glass of Blanquette on arrival to all tables reserved in advance. Invitation In addition, you are invited to a special evening dinner. With…
It has been very hectic here with the opening of our new enlarged, covered sun terrace driving lots of extra business. We have also invested in large cooling fans for all of the terrace, some of which blow an extra fine mist of water vapour that has a lovely refreshing feel on a hot day…
Or famous cheese trolley continues to be one of our most popular offerings and there are some special cheeses on the board this month. Liverot – This stunning cheese originates in Normandy and is a brined cows cheese with a strong flavour. Also known as ‘The Colonel’ due to the five bands of…
New Spring Menus We are pleased to announce the launch of our new Spring Menus. While we have retained some old favourites, our new specialities include Osso Buco which is slowly cooked tender mountain veal in a Romanesque sauce of Marsala and thyme. We will also be serving Spring Navarin of Lamb, which is lamb neck fillet…
In order to celebrate Val’s safe return to fitness with her wonderful new hip – and the arrival (soon) of Spring, the Clocks going forward…………………we have an exciting special offer for you. For the month of March we will be serving Champagne free of charge to help us all make merry. If you reserve a table for two…
As most of you will know, Val has recently undergone surgery for a new hip. The deed was done on 18th January in Perpignan and we are both super impressed by the quality of service and professionalism . She could not have been better looked after. Val is making an excellent recovery and thank you very…
