A friend of mine has finally opened his restuarant at a cost of way over a million quid.
Firstly, of course I was worried about his expense, but it is superb and he will get a success with the venture.
Excellent fillet steak, but the main interesting point of this post, is duck pate on brioche, the starter.
I could not tell the difference at all between this and foix-gras.
I was reliably informed that the reason for this, is because most restuarants in the UK are palming the duck pate off as foix-gras and trebling the price as a result.
This could mean possibly that I have actually never had the famed goose pate from France, as I have never bought it for the home.
The red-onion marmalade was also superb, when I make mine it is quite soggy, his had a crunch to it.
I am genuinely humbled as a cook by this meal, and that`s what we all deserve whilst eating out.
The other thing of note, is if the menu is small, you will get decent food, a menu that reads like the contents of a freezer, well...you get what you get.

Where is the resturant based.