Although a bit pricey, you get what you pay for....
The mushroom tart was amazing - served with a confit of egg yolk - cooked for 5 hours on a low heat. It simply melts into the mushrooms to make a truly unctious starter.
The main of chicken was very tasty, especially the re-constructed and herb-stuffed chicken leg. This showed great skill and creativity of the chef.
The pudding of pear tart tatin was sublime - generous, light, sweet, moreish.
The meal was faultless - I'll be back!
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