Le Timbre

Le Timbre Review

Working in a tiny open kitchen, Manchester native Chris Wright could teach many a French chef a thing or two about la cuisine française. He uses only the finest suppliers to produce a constantly changing seasonal menu that keeps the locals coming back: in fall you might sample the cochon noir de Bigorre (a pedigreed pig from southwest France) with marinated red cabbage, or blood sausage with french fries. The signature mille-feuille is spectacular, but try not to miss le vrai et le faux fromage (literally "the real and the fake cheese"): perhaps a two-year-old British cheddar juxtaposed with a farmer's goat cheese from the Ardèche. (The joke is that the English cheese is the "real" cheese and the French cheese is fake—although French people might read it the other way.)