The Champagne Reception, Nicolas Feuillatte bubbles greeted us upon arrival, as did our charming host, owner Robert Rae. I was immediately struck by the beautifully laid tables, fine china and glassware.
Lengthy windows offer stunning views of trees and foliage.
Chef Nick Evans triumphaned with his 7-course Menu Degustation accompanied with an excellent choice of wines. A dish I adored was the Ravioli of Duck Confit topped with roasted Foie Gras that nestled on a bed of Savoy Cabbage garnished with a 5-spice sauce. The '85 Hugel Gewurtztraminer perfectly complimented this rich cuisine. I sighed with contentment. As George Bernard Shaw said 'there is no sincerer love than the love for fine food'.