Otto's Restaurant (King's Cross)

• Before being daintily garnished with little grassy piles of parsley
• 24) preparation was even more fun
• A carrot and lentil soup with dainty poached egg perched in the middle
• Then an expertly cooked rump steak with Pommes Anna (it went all the way to converting a very recently non vegetarian)
• A Lyonnaise speciality with black truffle slices under the chicken skin (using the special &lsquo
• It shares its name with the waiter of a fictional restaurant (Orsini"
• A three course lunch was available for £
• Baked scallops with julienned vegetables and a lemongrass nage were pleasant
• Pressed duck is a legendary French dish involving a duck press
• The duck itself was quite special
• The duck press itself here is almost an antique
• Port and Cognac reduction is prepared with duck stock
• Duck liver is then roasted and chopped and added to this
• The rest of the body is then crushed in the duck press to extract the juices
• The result is a very rich sauce
• Though I think it was crying out for a vegetable or salad accompaniment to balance its richness
• The duck legs were served as a second stage with a salad
• There was no getting away from the fact that the duck was a little overcooked
• It was served with very good pommes soufflé
• Potatoes are peeled and then sliced thin with a mandolin
• Crepes Suzette were prepared tableside
• Although the orange filling was fine the crepes were clumsily made
• Also at Inigo Jones in London) was very personable
• It was therefore all the more disappointing that the food was just not up to the price tag
• We was here last night for the Valentine's Day and it was just perfect
• We are French and the food is just amazing
• Regular readers will know that Kir is my aperitif of choice
• With these Kirs you are spoiling me
• Over bright lighting and bizarre figurines on every table are also less than welcome
• The springs had however boinged so I was provided with a cushion with Audrey Hepburn&rsquo

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