What a shame! The menu reads well, the wine list is extensive and well chosen, the tables are well spaced and the seats are comfortable. The host is welcoming.
Unfortunately, the food doesn't quite hit the mark.
We started with ravioli stuffed with a delicious goat cheese, ceps and spinach. The sauce was delicious, a cep and, possibly, light beef-based stock. The filling in the ravioli was outstanding. The pasta itself was this course's example of Unfulfilled Potential ... it was overly thick meaning that when cooked it was on the raw side of al dente. Such a pity!
Main courses were fish in a salt crust and guinea fowl stuffed with marrow.
The fish, Dorade. Cooked to perfection in its salt crust, it is 'decrusted' at the table and placed on top of a pan of vegetables. The Unfulfilled Potential moment came: firstly, with the removal of the fish from the bone. There were multiple bones left in the fillets meaning that one had to continually pick bones from the flesh, and a serious amount of fish was left in the salt crust which was taken away without the option of the customer (us) being able to remove so much of the delicious meat left behind; secondly, the vegetables seemed to have been prepared by two different people. The first person selected the finest, tiny vegetables; tiny ceps, other wild mushrooms and radishes. The other person chose big, chunky vegetables; oversized slices of carrots and zucchini, lovely globe-shaped but largish onions, woody asparagus(one spear) and 'cooked-to-buggery' beans (two only!).
The guinea fowl was beautifully constructed with a lovely stuffing. This was the high point of the meal. A tiny insight of what might have been.
And finally, champagne listed on the menu was unavailable because of a busy weekend ... Please! Go to the local supermarket and buy a few bottles to tide you over until you're restocked. Unfulfilled Potential!
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.