PM24

Second visit for me but first for Steve and friends Kirsty and Marty.

We started with some oysters and we had a mix of two different types. There was the smaller sweeter Pacific oyster and a much larger and saltier different one that I can't remember the name of. Beautifully fresh and delicious.

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I stuck with tradition and went with Burgundy Style Snails - Tomato, garlic and parsley butter, mouilletts. Garlic butter and tomato - a classic and great combination.

Kirsty went with French Onion Soup - Croutons, gruyere cheese also very traditional. Probably a touch too sweet for my liking but loved the golden cheese and deep brown broth.

Jerusalem Artichoke Souffle - mushroom fumet for Marty and roasted beetroot - whipped goat curd, fennel, nashi pear, walnut for Steve. Both plates were finished. Steve commented that whilst good the beetroot salad at The Crimean from the night before had the slight edge as it was just that little bit lighter.

I went for the steak which was cooked rare and delicious with a creamy Bearnaise sauce. Kirsty had steak tartare of which there were three big quennelles which she struggled to finish. The two boys both went with the Three Points Rack of Lamb, shoulder, eggplant, jus which they loved and there was not a scrap left on their plates. The braised lamb shoulder was beautiful and so flavoursome. We shared some cauliflower gratin, sauteed mushrooms and chips.

Steve commented that he can only recall one rack of lamb that was better than this and that would be the one he cooks!

There was a hush around the table as we all shut up and just enjoyed the food! It was so good it deserved a respectful silence!

We did all go for dessert and I had the lemon tart with a fromage blanc sorbet. The tart filling was very sharp and creamy but the whole things was a touch heavier than I'd have liked including the pastry. The sorbet was interesting though - almost yoghurty with a hint of goaty dairy flavour.

Kirsty definitely enjoyed her cloud like souffle and the little ramekin was empty very quickly!

Steve had pain perdu which he loved and had the crepes which was like a melted Snickers bar in a pancake apparently which sounds delicious!

Our waiter was charming and attentive. Admittedly service was initially slow as the earlier sitting vacated and the later sitting were seen to and we did have to wait for menus and to place orders but we could see the poor guy was pretty busy. When things calmed down he was a lot more efficient and was great at serving us - personable and friendly and passionate about the food. He described it as proper French cooking and not science and that it's food that comes from the heart and not necessarily the brain and I think that's a good way to sum up our meal. It was classic done well with no fancy foams and gels just well cooked using fresh and superior produce and there is always room for that kind of cooking in my heart and tummy!