"a cozy, black irradiated room with open log fire that shared the room, set the scene for our dinner. the table, beautifully laid with tablecloth and linen serviettes was a tasteful setting for what is considered a pleasant, if rather fill meal. after a long journey our ricard aperitifs were well received, as were the “Amuses Bouches”. madame and I were in our choice of the escaped ones; a typical French dish of tete de veau, kalbs zunge and sweetbreads served with a delicious sauce ravigote. it was a generous part and my ess mate would have preferred a smaller portion, especially as she had chosen a main course of guinea fowl. my turbot on sorrel sauce proved to be easier option and nicely cooked. a beautiful bottle white cotes du rhone has both meal well received. we decided to leave the cheeseboard that was great, and I was alone in a dessert – the ubiquitous crème brulee. service was friendly and efficient throughout."
