63 Degrees of Deliciousness

I, Jessica Davies, am a very lucky girl. For many reasons really, but on Saturday night my good fortune was highlighted, underlined, set off in fireworks, and served on a plate by a singing penguin in a suit. I was taken out for dinner at one of Manchester’s top restaurants, 63 Degrees, for delicious French food and wine. I felt like I had been transported back to Paris as I read the menu and saw all of my favourite words – foie gras, vin blanc, et chocolat. Trop bon.

Matt had tried to go to 63 Degrees when he had been in Manchester a few weeks ago, however he hadn’t been able to get a table. So some forward planning and gentle prodding from a nagging Virgo meant we scored a table at the ridiculously early time of 5.45pm. Thankfully it is dark in Manchester by 4 o’clock so stomaches start grumbling much earlier. Plus we were running late so by the time we were seated it was an acceptable dining hour.

The restaurant is run by the Moreau family with Eric, a very handsome and very French-looking chef, out the back working his magic in the kitchen. We were served by a young waiter who was… well… a frenchman. Confident and ready to tell his clientele who was in charge, he kept our wine glasses filled and he briefly allowed me the pleasure of speaking French to him. Briefly.

I talked Matt into sharing the foie gras entrée – two rounds of rich foie gras served with a crunchy brioche and fruity fig compote. It took me straight back to Christmas last year eating excessive amounts of foie gras and drinking cheap wine with friends in Paris – only this was the fancy-afied version and definitely not cheap. It was just delicious. I want more.

Continuing along this theme of my morally challenging meat-eating tendencies, over previous weeks I had been thinking about the delicious small birds (quails, pigeons, spatchcock) that I ate in France so when I saw pigeon on the menu I couldn’t go past it. The dainty roasted bird was served with cabbage and mushrooms with a creamy, buttery sauce. I would have liked the skin to be a bit crisper but the flavours were moreish and warming. Matt’s lamb was the winner though – juicy and tender, it melted in your mouth and was perfectly accompanied by a sweet potato mash.

Pigeon rôti avec petit chou

Pigeon rôti avec petit chou

Of course I was waiting anxiously for the dessert and was extremely concerned by the fact that there were TWO chocolate items on the menu. How was I supposed to choose? But then angels sang and glitter fell from the ceiling as Matt suggested we share the fondant chocolat et caramel and the poire chocolat. It was like winning the lottery twice.

The chocolate and caramel fondant was served with a chestnut cream and ice cream. The fondant oozed as it should and was deliciously dark but quite sweet due to the caramel. I would have preferred a plain chocolate fondant but I wasn’t about to send it back.

Fondant chocolat et caramel avec glace marron

Fondant chocolat et caramel avec glace marron

Then there was the chocolate sphere – served as a hard-cased chocolate ball, our smooth waiter friend poured a hot chocolate sauce over the top, melting the ball and revealing rounds of poached pear inside. What remained was essentially rich, dark chocolate soup with pieces of pear. HOLY MOLY.

Sphère chocolat avec poire

Sphère chocolat avec poire

I starred at it for awhile, unable to accept that I was allowed to eat it. And eat it I did – I think I may have defended the chocolate and pear delight with my spoon and not allowed Matt to have a very fair share… I ended the evening at 63 Degrees a very happy girl on an extreme chocolate high (my preferred state of being.)

I am very pleased to have found another restaurant in Manchester that delivers gastronomic experiences that take me to my happy place. I still have a long list of restaurants that I want to try and my experience at 63 Degrees has kicked my foodie taste-buds back into action. Thanks, Matt.

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One Response to “63 Degrees of Deliciousness”

  1. Sles Wrightson says:

    You should write a column for a newspaper.

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