which were lightly seared delicate and sweet. Lamb brains, wrapped in prosciuto was less successful,
the best thing about it being the size of the serve! The beef daube was also just OK but I've had much better.
It was a little dry and lacked that essential quality in good food namely flavour. The fillet steak was cooked as requested and served with extra Bernaise sauce.
Definitely the best choice. We finished with a cheese platter which was pleasing with three good size pieces of French cheeses that vary from time to time. The Brie was too cold and not quite ripe, the Roquefort particularly good. In all it remains a good example of French bistro dining with plenty of atmosphere though I prefer the food at France Soir. About $50/person for two courses. Score 13.5/20