Yet another memorable dinner which started with a lovely homemade charcuterie board (yes, everything made in the kitchen) which came with duck rillettes, chicken liver mousse, pâté en croute, country style terrine and foie gras “mi-cuit”. The components on the board were delicious (we especially liked the rillettes and the foie) and beautifully platted. We almost mopped down 2 baskets of freshly baked crusty heritage bread with that.

Next we had the delightfully briny, unctuous and sweet Morisseau mussels (a seasonal signature). This was prepared in a rich broth made from garlic, chilli, tomatoes and thyme in a light while wine and tomato cream sauce. It was divine, truly divine. The mussels were full of flavor and the sauce was incredibly tasty, rich but light, loaded with sea juices. The second basket of bread came in handy!

The hand cut steak tartare was slightly unusual, having kimchi and dried egg yolk infused into it. This came with fries!

No visit to a French restaurant is complete without ordering the pan seared foie gras. Ours came with 3 thick slabs, all well seared, paired with caramelised peaches and warm blinis. Almost felt like a decadent brunch!

Last of all, we had the rich and creamy pumpkin soup. Sadly, this is no longer on the regular menu and had to be requested in advance. We were lucky that chef was kind enough to indulge us.😊

Needless to say, it was a wonderful night concluding yet another great experience at @barathymsg ❤️