Champagne with terrine of foire gras, Gerviche of Sea Bass with herb cream and veg salad, Norway Lobster cream soup with crayfish, blood orange sorbet, crusted fillet of Brill with Nantais butter sauce, cheese with nut bread, Sylvester dessert, midnight champagne, coffee or tea with chocolates and sweets; all served with copious amounts of complementing wines. Friendly staff, but NOT cheap. Excellent evening.
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