Milton Keynes: Choose dishes carefully!. Soufflés are good. An anchovy and onion tart starter my wife had was pitifully small. The beef bourguignon was not any recipe I (or I argue most chefs) would recognise consisting of one smallish lump of chuck? steak with lardons and gravy sat on mash. No mushrooms or herbs visible . A very small side of cabbage was £4.50. Big mark up on wine as well @£10.30 for a 175ml Bordeaux. Elements of the service were slow. We won’t rush back. As ever for good French food go to France even average restaurants knock this place into a cocked hat.
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A good brasserie is all about comfort, informality, warmth & great, simple food. - Raymond Blanc.
