Walking into the resturant you immediatly feel like you are taking a short trip to France and dining in a small neigbourhood resturant. The room is dated but in a positive way. it gives the intimate cozy and classic french feel. Simple, clean, honest home style service with a hint of profesionalism.
The Food is a prefect example of classic old school french food. Sure it lacks modern refinement, but it is what it is.
Starter Meat pate' looked simple, but given in generous portions. It's realtively fresh, and definally home made. Little bits of green peppercorn running throguh it was a nice touch. It's not any magical WOW food, but you just can't go wrong with a classic like so. A Litte baguette, gherkin, glass of wine, and life is good.
Main courses was served piping hot. Veg and starch on all plates were boringly the same, but it was all cooked prefectly. I can see the beef was seared in a nice hot pan and flip over, threw into a 500*f oven. It wasn't the modern scientifical low and slow cooking with evenly colour meat, but it's carmelized fast cooking just like it would have been done years before, and for the method applied, the meat was cook just right.
First time I saw sweetbread being seared and roasted whole. Again lacks a bit of refinement but I was still quite tasty and hearty. It was cooked to prefection when it got to the table but soon carried over to be slightly overdone. Again the 500*f fast cooking comming into play.
Sauces were very impressive (for old school demi glace sauces), good balance with body and depth. Although I didn't see any bone marrow in my so called bordaliaise sauce. The calvados cream sauce for the sweatbread is MONEY. Best Cream base sauce I had in a long time.
For the price, the evening was quite well spent. Pretty decent classic fundamental french food in a cozy classic french dinning enviroment. Simple good eat.
Highly recommened for a casual classic Haute Cusine dining experience.