Bistro
Le Timbre. 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. A spring meal might begin with lightly cooked vegetables atop tapenade on toast, and asparagus spears dabbed with an anise-spiked sauce, balsamic vinegar, and Parmesan. The mille-feuille is spectacular, but try not to miss le vrai et le faux fromage, a two-year-old British cheddar juxtaposed with a farmer's goat cheese from the Ardèche.
Posted by PinkAddict from Malaysia on 9/24/08
tired of walking into typical brasseries, i prepared for this trip & read review on Le Timbre.We went to look for it, and it was worth it! We ended up having LUNCH & DINNER there, all in 1 day. Food quality & presentation is superb! The 2 duck dishes are must-try. Appetizers are wow! Plus, they understand English!
Posted by Beckdog from California on 3/13/08
One chef,one waitress, five starters, five entrees and a small desert list all perfect. It was like a private cooking lesson watching the chef. Small but good wine list.
Look close or you will miss it!
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