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You might be forgiven for thinking Magritte had a hand in the interior design: hats protrude from the walls of the upstairs dining space. However, the ‘lovely’ French brasserie food is just what
you’d expect: ‘classic staples’ such as fish soup with rouille & garlic croutons or confit of duck with cassoulet of Tarbais beans, sage & red wine sauce. There’s plenty of red meat &
‘the choice of red wine is perfect to match them’; desserts are similarly classic French, with tarte tatin, creme brulee & profiteroles bringing a satisfying, if calorific, conclusion to lunch.
For those who find the first-floor brasserie too crowded, there’s a discreet dining room one floor above.
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