There’s a comprehensive menu of French regional dishes on offer, but seriously consider selecting from chef patron Robert Baxa’s mouthwatering rundown of the day’s specials. Perhaps a duck salad starter with crisp duck skin morsels on lettuce topped with a perfectly poached egg or mussels marinière, eight plump mussels in a delicate white wine sauce with or without cream.
Follow up with a piping hot cassoulet of simmered Toulouse sausage, confit duck, lamb and haricot beans in the traditional earthenware pot or confit de canard Montmorency – duck legs cured in salt and slowly simmered in its own fat with fried potato slivers and sour cherry sauce.
The fish of the day or a selection of starters will satisfy vegetarians and, if you have the patience to wait a few extra minutes, end your meal with a perfect puffed cloud of soufflé au citron.
A good selection of expensive but not overpriced French and South African wines, brandies and liqueurs
Warm, polite and efficient.
The décor is unpretentious, in the homely style of ordinary French country town restaurants, and tables are spread through a couple of rooms and alcoves suitable for semi-private groups of diners.
Lunches and dinners with lovers of French food.
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