Morgan M. – You Can Go Your Own Way

Morgan M.
489 Liverpool Road
London N7 8NS
Online Reservations

  • For dinner and Sunday lunch, the 3-course à la carte is £41, the seasonal 6-course tasting menu is £50 and the 6-course vegetarian menu is £45 – wine pairings with the tasting menus are £26.50 or £29.50, excluding dessert wine
  • During the week, a 2-course set lunch is £23.50 and the 3-course is £29.50, with the tasting menus priced at £45 (seasonal) and £39 (vegetarian)
  • For the full set of high-resolution photos, please visit my Flickr set for this meal

I really enjoyed my first meal at Morgan M. The complexity and quality of the cooking was on par with many better-known London restaurants, but was much more affordable and a wholly more personal dining experience. It’s worth making the short trek up Liverpool Road to sample Chef Meunier’s food. Based on my meal, if the front-of-house experience can be smoothed out a bit, and if the kitchen can consistently turn out dishes as good as what we sampled, they certainly deserve consideration from the ever-elusive Michelin man.

Not just any given Sunday

So I’ve moved to the US. I’ve been here two months and I’m still posting from my backlog of London meals. Because of my penchant for being anal, I am trying to write about all of the memorable meals I had during my last few weeks in London…before posting about anything I’ve had so far in the US. Clinging to the past? Maybe. There are three UK meals left that I’d like to write about – all of which took place in my last week in the country.

But first, something else, although also from the UK. You see, I had the opportunity to swing by London en route to Sweden a few weeks ago. I only had one Sunday, so I was determined to make the most of it. It turned out pretty much all of the places I wanted to have lunch at were closed on Sundays, except for one little place which had always intrigued, yet continually eluded, me. It was the mysterious Morgan ‘M’. It’s not really that mysterious after all, as when you google ‘Morgan M’ the chef’s name, Morgan Meunier, comes up in the restaurant’s site’s metadata…but I digress.

It turned out Mr. Meunier’s gaff was open and, even better, they had a table for me. So I had my plan:

  • Lunch at Mr. M with Ms. P
  • A leisurely, and it turned out much-needed, walk to Paul A. Young’s shop in Camden Passage to pick up supplies for my better half (they make the best brownies either of us have ever tasted, amongst other wonderful and imaginative chocolate concoctions – visit if you haven’t)
  • A long stroll into town to have cocktails with some foodie friends at one of my favorite London haunts, Bob Bob Ricard
  • And finally, a short walk to dinner with the non-foodblogger, food tweeter @jezmd at the newly opened Les Deux Salons (it had only been open a week when we visited), which has quite a pedigree, and then fly out to Sweden the next day

But you probably want to read about my review of the restaurant. This is a food blog after all, not a review of my travel itinerary. So, without further adieu…

On the outskirts of Paradise

Opening to critical acclaim in 2003, French chef Morgan Meunier has been going strong at his small haute cuisine restaurant in the somewhat unlikely location at the top of Liverpool Road in North(ish) London.

Meunier was formerly head chef at the Admiralty, and prior to that cooked at the Michelin-starred Monsieur Max in Twickenham. He has been going strong since 2003 with mostly positive reviews, yet without much publicity, so I was definitely interested to see what this Frenchman had up his sleeve.

We cabbed it to the restaurant from (real) North London and arrived on time for our table.

Formerly a corner pub, now home to modern French restaurant Morgan M.

If I had not seen a picture of the restaurant’s facade beforehand, I could have easily confused its corner location for a pleasant local pub, which it in fact used to be prior to its conversion to the present fine dining restaurant.

Well spaced tables and tasteful decor define the charming little room

However, once you step inside, everything changes. Meunier has succeeded in producing a lovely setting within the somewhat awkward space. The colors are warm, soft and comforting; the tables well spaced; the mood refined yet not too stuffy. Apparently the artwork which adorns the walls (and is on the cover of the menu) is painted by the chef himself.

Our table for two lay at the end of the side that was sans windows

The restaurant was about half-full and we were given one of the larger tables for two near the back of the restaurant along the wood-panelled wall.

Our places were set, and our appetites whet(ted)

A pretty decorative place setting was there to greet us as we sat down, and I slowly began to notice the attention to detail throughout our environs. The green pattern on the plate matched the scarves of the waitresses, and similar green accents were present throughout…on the wall, on the chairs’ upholstery, on the menu, and so on. Although teetering on the edge of obsessiveness, it was all tastefully done.

But what to order...

Our menus were soon presented and we concerned ourselves with the not so easy task of deciding what to eat. ‘Not so easy’ because, firstly, the dishes all had very complicated descriptions – not a bad thing in itself as it all sounded delicious and there were certainly some interesting combinations – and secondly, we weren’t sure how much we wanted to eat.

Choices, choices, choices...

Therefore, we hand the quandary of à la carte or choosing one of the two set menus (seasonal and vegetarian). In the end, we decided we weren’t hungry enough to take on either of the tasting menus which sounded a bit too ambitious given the rest of the day’s plans.

Meritorious Mastication

As we sat chatting, eagerly awaiting our first dishes, we decided we really liked it in here – it had a nice air about it.

Initial offerings

After our orders had been placed, we were greeted with an inviting tray of homemade bread.


My choice of baguette was perfectly nice, with crisp and flakey crust and was even better with the high-quality salted butter, which came on its own silver pedestal. A quick note about the bread: strangely enough, this was the only time we were offered bread throughout the entire meal, even though we ate our single pieces of doughy goodness very quickly after receiving them. This certainly wasn’t a bad thing for our waistlines, but I found it very odd, as with some other of the front-of-house experience (more on that later).

Amuse Bouche: Turnip Cream & Trompettes

The amuse bouche was simple yet delicious. It immediately displayed the kitchen’s ability to handle vegetables as the cream effectively drew out the rich taste of turnip on the palate. The trompette mushrooms nestled within were also clearly expressed as a complementary secondary flavor. There were deep flavors going on here and I was interested to see what was to come next. 7/10.

Starter 1: Seared Diver-Caught Scallops, Poêlée of Cèpes, Glazed Pumpkin & Nut Biscuit, Butternut Coulis

This strikingly presented pair of trios was a wonderful beginning to the meal proper, no?

Starter 1: Diver-Caught Scallops Detail – Seared to Perfection

Each scallop had been delicately handled and perfectly seared, revealing a fragrant sweetness that was enhanced by the succulent carrots and the crunchy biscuit below, which provided a good crunch in contrast to the fleshy feel of scallop and carrot.

Starter 1: Cèpe Detail – The Best Things Often Come in Small Packages

The cèpes themselves were excellent – intense, meaty, not at all overcooked – and might just have been the best thing on the plate. I personally didn’t think the butternut squash coulis added that much to the mushrooms (or the scallops for that matter), but it did create certain visual flair in the plating of the dish and represented autumn strikingly well on the plate. 8/10.

My starter was paired with the Sauvignon suggested on the tasting menu (Paul Buisse, Sauvignon Touraine, Cuvée Prestige, 2008) and was very good. But what we found very odd was the awkwardness in communicating with our waitress in trying to select a few glasses of wine to go with our meal. As all of the dishes we had ordered were included in the Autumn tasting menu, and therefore had suggested wine pairings, she simply told us to order those wines. When we tried to politely ask why (and maybe try to get her to recommend an alternative), she couldn’t really express any reason and just pointed at the menu, saying that this is what they recommend. We found this to be a substantial shortcoming for a restaurant whose food certainly seemed to be sophisticated, and we were pretty frustrated with the whole experience in this regard.

Starter 2: Cream of Puy Lentils with a Parsley Coulis, Garlic Beignet

My dining partner enjoyed her starter, which was straight-forward and let the lentils speak for themselves, so to speak. I was graciously offered a spoonful and thought it was very good, though not particularly memorable – the beignet was a nice addition, though. I did enjoy the visual aspect, and likened it to a little island of golden sand replete with its own green forest, floating on top of autumn-colored seas.

Main Course 1: Seared Fillet of John Dory, Jerusalem Artichoke Soubise, Poêlée of Swiss Chard, Girolle Cappuccino

I also loved the presentation of my fillet of John Dory. The skin of the fish was nice and crisp, and the fish was well cooked, though ever so slightly too firm for my liking (and I am being finicky here…we’re talking maybe 10-15 seconds too long). What stood out again here was the deep flavors present in the vegetable components of the dish. The creamy Jerusalem artichoke was an excellent marriage with the slightly buttery fish, and there was an extra layer of luxury provided by the light foam of girolles that was poured on one side. Despite its visual impact on the plate, the taste of the chard did not overpower the fish and was a clever addition for the texture it lent the dish. The mushrooms on the side were also full of flavor and I thought the dish was well thought out and executed pretty precisely. 7/10.

The John Dory was paired with the suggested Sancerre (there seemed to be no other option! :)), which was okay as far as Sancerres go, but certainly not one to write home about.

Main Course 2: Oven-roasted Suffolk Red Leg Partridge, Sweet Potato Purée, Poêlée of Grapes and Savoy Cabbage, Liver Croûton, Bread Sauce

My dining companion much enjoyed her gamey main course. The meat was initially brought out a tad too pink for her liking (I am no game expert, but think it was probably fine except one particular spot which did seem too reddish to my untrained eyes), and it was sent back. It reappeared a few minutes later, as beautiful as it had been the first time around.

Main Course 2: The View from Behind

She really liked the dish, although felt that the portion size was very large, especially given the quantity of rich liver on the plate, which she loved but couldn’t finish. I had a few bites and thought it was a very tasty dish (I agreed it was very rich) that had been elegantly presented – it was a nice snapshot of the autumn season on the plate.

Pre-Dessert: Rice Pudding, Mango Sorbet & Orange Tuille

The pre-dessert was both beautiful and satisfying. It consisted of a central core of rice pudding that had been wrapped by a caramelized orange tuille, topped with mango sorbet, standing at attention in a pond of mango syrup. The tuille itself was good and, while not the best I’ve ever had, it performed its function of providing crunchiness. The rice pudding itself was a little too cold (maybe due to proximity to the sorbet?) and got slightly lost in the strong fruity flavors, but I must say that the combination worked well and it was a pretty delicious few bites that simultaneously stimulated and cleaned the palate. 7/10.

Dessert 1: Apple and Lime Soufflé & Coulis, Granny Smith Sorbet

As readers of this blog may recall, I am not the biggest fan of dessert soufflés, but I liked the refreshing sound of this one, and figured that since their seemed to be some serious precision going on in this French-led kitchen, I may as well give it a whirl.

I can happily say that I wasn’t disappointed; to the contrary, I loved my dessert. It was presented in textbook perfection, with good height, and was extremely light and fluffy. The waitress poked a hole in the top with her spoon and poured in some of the bright green coulis and we were off.

Dessert 1: Soufflé Detail

The soufflé itself was to my liking and not overly eggy or chewy (i.e. not the texture of scrambled eggs) – and as I said before, it was exceedingly light. The crisp and zingy flavors of apple and lime were an excellent match and I really enjoyed the overall effect, although I think they could have poured a little less of the liquid into the center as it was on the verge of overpowering the delicate soufflé.

The accompanying sorbet was Granny Smith herself frozen in a cryogenic state and was again nice and crisp, with the sorbet not being overly watery. The beautifully presented apple crisp was a nice touch, too. I thought this was a really accomplished traditional dessert, especially given that the cards were stacked against it given my personal biases. 9/10.

Dessert 2: Warm Red Wine & Fig Soup, Roasted Fig

My friend immensely enjoyed her dessert too, which she ordered without the accompanying Pain d’Epice ice cream due to dietary restrictions. I had a bite and agreed that it was wonderful. It was the kind of dessert I could imagine enjoying on a brisk night in a log cabin high up in the Alps (we can dream, right…), and the red wine soup displayed a perfect balance between sweetness, acidity and spice. I am sure it would have gone perfectly with the ice cream, and I was slightly disappointed not to be able try it – but hey, it wasn’t my dessert after all!

Déjà vu?

After we had finished desserts, our table was once again dressed with a decorative plate in-keeping with the design scheme – although this time it was petit

Petit Fours

…presumably because it was making way for the seven fours. 🙂 The narrow silver tray of dainty treats was both generous and tasty. I ended up ‘having’ to eat most of them as my companion was completely stuffed by this point – I know, poor old me.

Petit Fours: Chocolate Truffle and Financier Detail

The financiers were particularly good (perfectly cooked with the right consistency), as were the nougat and the dark chocolate truffle (with the chef’s signature on it, as with most things in the restaurant).

Petit Fours: Lemon Tartelette Detail

The real stand-out here, though, was certainly the miniature lemon tart. It was perfection in a single bite. I wish I could have had a full-sized one to take home with me! These were much better than your average petit four offerings. 8/10.

Single Espresso

I finished this excellent meal off with a very good single espresso. Or so I thought…

An ice cream cone for the road

It seemed the kitchen had other ideas, as we were given one final parting gift, a miniature ice cream cone! It was a nice touch 🙂

The omnipresent signature of the chef

The overall damage was fairly reasonable given the quality the food, totalling £150 for two à la carte menus, with a supplement for the scallops, three glasses of wine and service.

Dial M for Meticulous

I really enjoyed the food and ambience at Morgan M. His complicated yet clean modern dishes were generally a delight on the palate and stunning to look at. It is evident that this is a very personal restaurant where the chef is attempting to project his personality and vision throughout each element of the dining experience. I would imagine that the precise execution of the dishes is pretty consistent as Meunier himself is normally there cooking each day.

This M. is not as secretive as Ian Fleming’s...he came out and greeted each guest after their meal

He makes a point of greeting each table after they’ve finished their meal – it’s not just something he does for visiting critics or bloggers who identify themselves through their photographing of the food. While this can be a slightly awkward experience – for example, what if you have something not particularly nice to say? – it is a nice gesture and confirms that you are not eating in a ‘celebrity’ chef restaurant, but in a chef’s chef restaurant.

An easy comparison could be made with Alexis Gauthier, another somewhat iconoclastic Frenchman who held fort in the slightly odd location in Pimlico at Roussillon for many years. He too has an amazing ability to bring out the best from vegetables and gained quite a reputation for his careful and refined cooking, holding a Michelin star from 2000 while at Roussillon. He focuses on timely British produce and his menu changed with the seasons, and once he broke out on his own, he never went back to the establishment – almost eschewing the central London celebrity chef gang in favor of his own unique culinary expression. He has now moved in closer to town (Soho, see review here) but is still very much an independent spirit and operator. The parallels are obvious to see.

Whether or not Morgan M.’s location is strange or not is sort of beside the point, as his food is certainly worth seeking out. Possibly in part because of the location and the small size of the premises, he is able to offer very substantial a la carte and tasting menus at very reasonable prices (none are over £50) compared to other French fine dining affairs in the center of town.

The only thing that let us down was the awkward and uneven service provided by our waitresses. While they were warm and tried to be professional, we were not offered a refill of bread, the whole ordering of wine experience was very odd indeed, we waited for them on many occasions and not the other way around (especially when trying to get the bill), they almost gave my bag to another party who departed before us, and so on and so forth. I hope that this was merely a one-off, but who knows.

What I would say is that, if the front-of-house experience had been smoother and if the food was turned out consistently as good as what we sampled, the restaurant is certainly as deserving of a Michelin star. But that is another matter altogether, with many deserving London chefs still waiting for their fabled macaron to arrive.

Oh, and if you’re wondering about the second subtitle, the restaurant resides across the street from ‘Paradise Park’ – no joke.


Ambience: 7/10

Service: 5/10

Food: 7.5/10

Wine: I barely got a chance to peruse the wine list, but noted it was French-dominated and seemed to have some interesting and good value options.

For more about my rating scale, click here.

*Note: I have dined at Morgan M. once, and it was for lunch*

Morgan M on Urbanspoon

L’Espérance – A Star is Reborn Along the River

52, rue Abbé Alix
14 200 Hérouville-Saint-Clair
Reservations: +33 (0)2 31 44 97 10

Entrées around €10-15, Mains around €20, Set menu at €34 (3-courses + amuse bouche) or €40 (same menu + cheese, 1 glass of wine & 1 coffee)

A lovely location with a high standard of food at very affordable prices

A lovely location with a high standard of food at very affordable prices

A weekend in Normandy

After hosting my wife’s nephew for a week in London, it was time to return him to his parents in Normandy. We decided to take the ferry from Portsmouth to Caen as this is the most direct route to their home, and left on the mid-afternoon boat two Fridays ago.

On the Saturday night, Mrs. LF’s brother and his wife had invited us out to a meal nearby their home in the suburbs of Caen. We were very much looking forward to the meal as the chef, Pascal Angenard, is well known to my wife and her family. Mrs. LF used to look after his daughter when she was younger and has very fond memories of hanging out in Pascal’s former restaurant in Deauville, which was called Le Spinnaker and carried a Michelin star for many years, as she got to eat many of the leftovers from the kitchen.

Pascal has recently opened up a new restaurant called L’Esperance which is situated on the inlet that connects the port of Ouistreham (where the cross-channel ferries dock) to the interior of Caen.

A view of the restaurant from the riverside

A view of the restaurant from the riverside

The restaurant was formerly a hotel and Pascal and his partner Claudine have completely renovated the building inside and out to create a very pleasant and modern space. They live on the large top floor of the building and the restaurant is situated on the raised ground floor with great views of the water. There are also plans to build a terrace and create an outdoor dining area.

The newly decorated interior

The newly decorated interior

The restaurant is quite sizeable, bright and has an attractive bar to your right upon entering. A nice feature is that the upstairs kitchen is visible to diners through a large glass window. As we peered into the kitchen, Pascal saw us and came out to greet us. Apparently he rarely if ever does this as he is quite a reserved man and a perfectionist in the kitchen. Everyone was introduced and he explained that the part of the kitchen we could see was only where the dishes get ‘finished’ and that the main kitchen was on the lower floor.

Our table – ‘quietude’

Our table – ‘quietude’

Menus, menus – but just choose what you like

We were soon seated at our table and began looking through the menus. There is an à la carte menu which does not change much and also two set menus (‘Le Menu du Canal’ or ‘Le Plats Canaille’) both of which have three choices each for the starter, main and dessert but are priced slightly differently. In addition, Claudine told us about the daily specials, a few of which sounded particularly appetizing. My brother in-law said that we should just order what we wanted regardless of what menu it happened to be on and they would sort it out later. He also explained that in most restaurants in France (unless they are very high-end), you usually can’t do this because restaurateurs tend to want to stick strictly to their already prepared menus, but that since we knew them it would be okay. That sounded like a good plan :).

Puffy canapés

Puffy canapés

The canapés of salmon mousse and pepperoni were both nice and the little puff pastry well cooked and light. To me, they were like very good quality homemade canapés you would have at someone’s house in France before dinner to go with your mandatory glass(es) of champagne.

Amuse Bouche: cauliflower velouté

Amuse Bouche: cauliflower velouté

This was chilled, rather thick and infused with the flavor of cauliflower. I am not the biggest lover of cauliflower in the world (wouldn’t eat it up until 4-5 years ago), but it was well seasoned, flavorful and made a good first impression. 5/10.

Crab salad on a sable biscuit

Starter: Crab salad on a sable biscuit

I loved this starter, which I found to be quite original. The fresh crab meat was delightfully sweet, and had been mixed with ripe tomatoes. On its own it would have just been some good crab with a little dressing, but the foundation of the dish was a homemade sable biscuit, which gave it a solid structure and held everything together. The biscuit was slightly sweet and blended surprisingly well with the delicate flavors of the sea. This was a simple yet original dish that was well conceived and well executed. 7/10.

Starter 2: Four-spice duck foie gras with red onion chutney and toasted ficelle

Starter: Four-spice duck foie gras with red onion chutney and toasted ficelle

Mrs. LF explained to me that Pascal has always made his own foie gras, which is a nice thing to see, especially in this day and age. This particular version was the special of the day and came served with red onion chutney on the side, along with two thin, toasted slices of bread (the best type of toast for foie gras – oftentimes it is way too thick). It looked like it had been de-veined and was truly excellent. 8/10.

We had ordered a Chablis 1er Cru upon sitting down, which obviously went much better with my first course of crab then the foie gras. It was a nice example, being close to bone dry and with a nice mineral core. It had good fruit on the palate and quite a bit of length on the finish. Nothing out of the ordinary, but solid Chablis. 6.5/10.

Main: Sole Normande with chanterelle mushrooms & potato

Main: Sole Normande with chanterelle mushrooms & potato

The sole was another accomplished dish. Again, nothing fancy, just a perfectly cooked fish (look at how well browned it was on the outside), with a rich cream sauce – what else do you expect in Normandy?! – that had a bit of bite to it. 7.5/10.

Sea bass fillet, fresh salmon stuffing, with savory puff pastry, seasonal vegetables & a tangy sauce

Sea bass fillet, fresh salmon stuffing, with savory puff pastry, seasonal vegetables & a tangy sauce

My mother in-law had the bar (which I understand to translate as either sea bass or grouper – it looked like sea bass to me) and said it was excellent. I noticed it had what appeared to be another sable biscuit, although Mrs. LF informed me that it was a ‘feuillete’ (or savory ‘puff pastry’ in English), and wondered whether it was as successful in this dish as the pastry element had been in mine. As my mother in-law is even more, shall we say ‘direct’, than my wife is, we would have known very quickly if something had been amiss.

To go with the main courses (which were mainly fish dishes), we had ordered a bottle of Sancerre Rouge, which I had never had before. It was served slightly chilled, much like young Beaujolais, but tasted more like a Pinot Noir and was really nice. It had soft notes of red fruit and a refreshing acidity which performed a good balancing act. It was a great, light red wine to accompany the seafood flavors. 7.5/10.

Apricot tart with frangipane

Dessert: Apricot tart with frangipane

Most of the table opted for one of the special desserts of the day, which I believe was an apricot tart of some kind with frangipane. Pascal’s father was a pâtissier, and that helped to explain the high quality of the pastry in this dessert, as well as that present in some of the other dishes we’d had. It was well cooked with just the right texture and thickness. It wasn’t what Mrs. LF had been expecting (she had thought it was a dessert she had fond memories of from Le Spinnaker), but she liked it nonetheless. 6/10.

Dessert: Crispy biscuit, roast apple in a toffee cream, ginger bread ice cream

Dessert: Crispy biscuit, roast apple in a toffee cream, ginger bread ice cream

I was the rebel of the bunch and opted for the caramel apple dessert which was on the menu (how can that combination ever be bad?!). The apples certainly tasted much better than they looked on the plate. They had retained their shape but very were soft and full of toffee flavor. The gingerbread ice cream cut through this Halloween sweetness and the little crispy chip had a nice burnt, bittersweet caramel taste to it, with little accents of pistachio. A satisfying finish to the meal. 7/10.

Petit fours of soft chocolate mousse

Petit fours of soft chocolate mousse

A strong glass of calvados later

After the meal, we were one of the last tables left, and Pascal and Claudine came over to our table to say hello. They offered us a glass of whatever champagne or spirit we wanted on the house, so I figured I’d opt for the local speciality they had first offered, calvados. Now, I fully admit that I am a bit of an amateur and lightweight when it comes to full-on spirits, but I can confidently say this was one strong glass of calvados…I sipped it very slowly for a period of half an hour or so.

Although I couldn’t understand most of what was being said (can you believe I haven’t learned French even though I’m married to a French woman – shame on me!), I did pick up some of it, and got some translation here and there. Pascal seems like a shy but extremely sweet man, and we did manage to communicate regarding the world of restaurants and cooking, to some degree. I was fascinated to learn that his favourite chef is currently Jamie Oliver – he has seen all of his programs (even the school dinner ones) and is a real fan of his approach to food and of what he is trying to do through all of his various projects. I didn’t know they showed his programs with translations in France. He also said that, in his opinion, the UK (London particularly) was currently the center of world gastronomy. He feels there are so many talented chefs in the capital city right now that it is probably one of the most exciting dining cities to be in food-wise. In some ways I agreed, and said we’d be happy to host him and Claudine anytime they wanted to visit. So hopefully I can update you on that if such a visit ever transpires.

After this relaxing chat, we piled back into my brother in-laws car, and slowly zig-zagged our way back to their house down the deserted country back roads. A lovely evening, and I was ready for bed.

The nitty gritty

The food had been very good overall: simple but confidently and precisely cooked. Keeping in mind that it is located in a small town outside of Caen, and that its patrons are not the same as you would find in Paris or even Deauville, it is a high standard of food for the area which I think represents very good value for money (at €34 for the 3-course menu). Pascal had been a consistent 1 Star Michelin chef at his previous restaurant, and you definitely see flares of his skill and attention to detail in some of the dishes. The restaurant was full and had a nice but quiet buzz to it. The service was okay, although there were only a couple of waiters handling the whole restaurant, which meant we sometimes poured our own wine, but it was no big deal. If you ever happen to be in the area, it would definitely be a nice place to have a lazy lunch or a leisurely summer evening meal.


Ambience: 7/10

Service: 6/10

Food: 7/10

Wine List: 6/10 (not a long list, but well selected producers)

Wine Selected: 7/10 (the Sancerre Rouge was new for me and fit the bill)

For more about my rating scale, click here.

*Note: I have only dined at L’Espérance once, though Mrs. LF has dined there twice and knows the chef.*