Well. 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, to us anyway, ‘special’, but you get the idea). 19 people ate and 17 meals were good I think. I got one table wrong and the delay was awful but overall they were very forgiving and had a good time they told us. They left a nice tip (thank you!) and I used that as an excuse to drink some of the profits and open a bottle of lovely vintage Champagne after service to ‘test the quality’. I can report that the standard was very high although I disagree with the big boss, my wife, Val who tells me that constant ‘testing’ of Champagne is not required. I am only thinking of you dear reader. Sacrifice, sacrifice.
Watch this space for further updates. One special thing to watch out for is some changes and improvements to our menu which will be ongoing. This week we will be serving local fillet of beef with mushrooms and fois gras. I have just tasted it and despite the lack of wine or Champagne (Val’s orders) it was damned good.
On a negative note, I am sad (but not surprised) to note that our new advertising sign on the main road leading to Axat for the restaurant has been vandalised. As you probably know we also run a chambre d’hotes here (B&B). Our advertising signs for that reguarly ‘disappear’ or are vandalised so we are not in any way surprised but nevertheless it is so very sad that someone has stooped so low.
Ending on a positive note (much better, I hear you cry) the outside restaurant tables and chairs arrive next week and we look forward to opening our outside restaurant terrace.
Did I really just write that? It sounds like a great exaggeration actually as the terrace is only partly built at present (3 tables will be fine) but while some tables will be sat on gravel I can promise one thing. The food and service may be awful, the chef may be even grumpier and more bad tempered than you had feared and Val may spill your lobster and foie gras down your neck when she stumbles when serving but the views of the mountain?………………………………………………… Fantastic.
Keep happy dear reader.
Happy dining from the happy Chef.