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 evening.
Last week we more than doubled our busiest ever week. So, in order to help keep service brisk we are pleased to announce that we have promoted one of our team, Nahima, to be my new sous-chef. I have been training her for four months and she is now be helping me in the kitchen.
Corinne now helps Val with front of house by taking drinks orders and serving aperitifs so along with our 2 new members of the team for the summer season, sisters Axelle and Théa, we have a great team of people.
New Lunch Menu
Lunches are extremely busy and booking in advance is strongly recommended.
At present the top lunch sellers are the scallops and squat lobster with Scottish smoked salmon in a cocktail sauce and the onion tart. Chilled gaspacho soup (with a tiny extra dose of Jet 27 to boost the flavour) and melon and Serrano ham are also popular.
Lunch main courses are lead by the fillet of cod cooked in a sorrel sauce with prawns and clams but the sautéed pork in mustard sauce and the chicken Basquaise made with red label free range chicken are also extremely popular.