tag:blogger.com,1999:blog-22945097.post2535864119296200362..comments2009-12-07T16:40:07.975ZDouglas Blydehttp://www.blogger.com/profile/07246988475977393027noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-22945097.post-6418955345143845902009-12-07T16:40:07.975Z2009-12-07T16:40:07.975ZSorry to disagree but that Côte has no marbling what so ever so any significant flavour must have come from the Chef&#39;s value add , saucing etc.<br /><br />I&#39;d be happy to put him in touch with my butcher :-)Gastro1http://www.blogger.com/profile/12100960618329536493noreply@blogger.comtag:blogger.com,1999:blog-22945097.post-81282020533265720282009-12-02T13:57:13.724Z2009-12-02T13:57:13.724ZGood God. That Côte Bordelaise looks sensational. This might well be next on our &quot;to cycle to&quot; list!Brownershttp://www.blogger.com/profile/09494760235889452922noreply@blogger.comtag:blogger.com,1999:blog-22945097.post-50074053261714561442009-11-27T09:23:12.581Z2009-11-27T09:23:12.581ZI want a canele mould. Cute chef too.<br />Interesting to see how restaurants are RIP in your list...theundergroundrestauranthttp://www.blogger.com/profile/07595882288876011436noreply@blogger.comtag:blogger.com,1999:blog-22945097.post-60067830008502057462009-11-25T20:32:53.240Z2009-11-25T20:32:53.240ZInteresting post Douglas, always looking for interesting places to visit outside of London, and I have a real soft spot for Brighton/Hove. Will file this one away for future use.Danhttp://www.blogger.com/profile/04111357339779405801noreply@blogger.comtag:blogger.com,1999:blog-22945097.post-72921024087088407962009-11-25T10:26:54.726Z2009-11-25T10:26:54.726Zseeing the pictures I immediately knew it was french food!a more simple presentation more focused on the taste!Valériehttp://www.blogger.com/profile/11855489750867657745noreply@blogger.com