|The Coxes before dinner|
I'm lucky enough to get couple of fine dining opportunities a year and look forward to them with gusto. However, I think it would be fair to say there was a little trepidation in our group at the prospect of an evening of French haute cuisine. I was getting nervous that my dining choice would go down like a lead balloon.
|The gradens od Le Vieux Logis|
My default these days is to opt for the set menu as I, mistakenly as it turned out, think of them as the best way to experience all that a restaurant has to offer. Instead we opted for the al la carte menu and the mains, at €50 a go, might have made me draw my breath, but they turned out to be excellent value.
In addition to the courses we ordered, we were treated to an amuse bouche, two mini starters, a pre-dessert, kick ass petit fours and, in the case of Peter's dessert, a double shot of Armagnac on the side. It was generous.
|Amuse bouche of rosemary and cheese foccacia, duck croquet with homemade ketchup and salmon with walnut oil and pickles|
The high points of the mains, for me, were the sauces. The tomato essence that was poured over my sea bass was a heady liquor of summer. While the taste of the veal reduction I managed to sneak from Becks' main was excellent too.
The meal finished on a high with the red fruit ravioli petit fours. As the small parcel slipped off the spoon onto my tongue it exploded to give a burst of summer fruits in the mouth. I've no idea how they did it, but I'd love to know.
Thankfully my fears for the evening were unfounded and I think it is safe to say the evening was enjoyed by all. The food was generous, pretty faultless and the relaxed service created a welcoming atmosphere.
|Quinelle of crab with apple, parsley, chive and a fennel cream|
|Fois gras crème brûlée|
|Filet of swordfish with fresh Cabécou cheese, summer vegetables and a tomato and olive oil sauce|
|Roast veal, boulangere potatoes, cepes tarlette, bernaise sauce, pomme purée and a taragon sauce|
|Three cuts of roast lamb, parlsey sauce and gnochi with nuts|
|A pre-dessert of choux pastry buns one with a walnut cream and a the other with a vanilla cream with a walnut brittle|
|Chocolate Grand Cru with basil and lemon|
|Figs cooked in their own juices|
|Summer fruits with meringue Chantilly and a strawberry sorbet and hibiscus|
|Petit fours: praline chocolates and red fruit ravioli|