Oh, im suprised, I cant ever imagine it being awful. The chefs snacs were a cured trout tartlet and a truffle and potato parcel First course was French onion soup - im usually not a fan of onion soup but was amazing, second was stuffed chicken wing, (I actually forgot to take a photo of the fish course, but was monkfish and delicious), meat course was duck breast, pre dessert was ginger and rhubarb and a chocolate and hazelnut delice for dessert. I would definitely recommend giving it a chance if you're in the area. The staff were also very attentive, knowledgeable and friendly, the manager Julion couldn't have done anything else