The style of Le Breard is essentially casual, but the standards of service and cuisine would pass muster at far more pretentious restaurants. Each course took classic dishes as their basis, but added a twist, often with a Japanese influence. I began with a steak tartare presented as a long rectangle covered over with a sort of ultra-light sesame-snap biscuit and with mustard ice cream that smacked more of wasabi. This was followed by thin strips of duck breast marinated in tea with a vegetable maki tempura. I chose a reasonably priced 2005 Lalande Pomerol which was very harmonious. The cheeses were the usual Normandie suspects, but fine examples and dessert was an exceptional fruit souffle with accompanying finely chopped fruit salad, almost a light compote.
I left the restaurant feeling enegized and mildly euphoric - partly the reasonable price paid, no doubt, but also a tribute to the very high standard of ingredients and cuisine at this exceptional restaurant.
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