We started with mussels which were exquisite, served in a delicate sauce with lightly cubed vegetables - really different from moules mariniere. We then had one of the best steaks ever, the waitress explained the cut which was illustrated on a wall diagram. It was cooked to perfection and served with shallots, fries dusted with parmesan and a separate bearnaise sauce. The steak was full of flavour and simply melted in the mouth - excellent.
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