Bistro Allée Bleue 

Located on a working wine and herb farm, this bistro showcases both products, while also reflecting the changing seasons. The starter of quail and duck liver crepinette with shimeji mushrooms and asparagus spears was as pretty as a picture. Artfully presented, it still packed a punch in terms of flavour – especially the superbly cooked liver. Confit of duck with mash features among the mains, while the roast suckling pig with olive mashed potatoes and brioche is tempting too. The blue cheese and cauliflower soup of the day is rich enough to lure carnivores over to the green side.

Heavily weighted to Allée Bleue's own produce but there are a few other local options available.

Delightfully warm and attentive. Eager to please and knowledgeable.

From powder to Delft, primary, cerulean and even azure... Any way you describe it, the decor is blue. Yet the combination with clean, crisp white napery works a treat and fits the venue perfectly.

Fans of chocolate fondant desserts should not pass this one up, served with homemade vanilla ice-cream. (FM, October 2011)

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