My grandmother knew how to cook a piece of lamb until, along with it's flavour and texture, the meat just fell off the bone in dry strands of anonymous flesh. She's been in the ground some years now but her cuisine, along with her taste for porcelain kitch, lives on at he Fée Gourmande. You can take or leave the decor, but you'll probably want to leave the tartare of dorade, (glutinous and without taste), and probably the canard 'rossini' too, (heavy and over rich with it's slice of fois gras) on your plate along with the lamb and the generous preportions of ordinary roast potatoes and spinach. Can't tell you much about dessert because we skipped it and went straight cold coffee before waving a magic visa card and heading for the grotto exit.
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