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Last night we had a meal in Muranos, and this blog entry is to describe it.

We were sat together on a couch with a small round table in front of us. One of us could have sat at a chair the other side of the table but that would have made conversation difficult so we sat together on the couch. This also presented some issues, however, as the couch was a bit lower than was completely comfortable, so we ended up sitting on small cushions.

We chose the ‘standard’ four-course (appetizer, soup/salad, entree, dessert) menu and selected a bottle of wine (a Californian Merlot), plus a additional glass of champagne to start. The choices were not dissimilar to those on the normal main dining room menu. We both had a goat’s cheese souffle as an appetizer, then I think Val had a lobster bisque soup while I had a salad, and for entrees Val had duck and I had rack of lamb. Finally for dessert Val had a chocolate souffle and I just had some cheese. Everything was extremely well cooked and delicious. So why didn’t we absolutely, 100% love it? Well, part of it might be the fact that a lot of the presentation of the food seemed quite fussy; the goat’s cheese soufles came with a sort lattice-work of pasta (?) in a hood over the top of it, for example, and the leaves in my salad came tightly wrapped up in strips of cucumber. Another problem was that the courses were in fact quite large; Val found her chocolate souffle just too big (to her considerable discomfort later). There were a couple of extra small ‘courses’ as well: at the beginning we were given a small helping of a chicken mousse (?) mixed with seafood and a berry topping, and at another point we were given a small sorbet. The end result was that there was a *lot* of food. And a further issue that I in particular felt was that the restaurant itself had a cast of thousands – well, at least dozens. We had separate waiters for the bread (there was bread as well – very good bread I have to say), and this waiter was able to explain all the different breads he had available. Then there was the sommelier, of course; there was certainly another waiter with the cheeses who told me all about the 10 or so different cheeses available, and I’m not sure if we didn’t have yet another waiter who did things with Val’s chocolate souffle. I was constantly waiting for someone else to pop up with something else; and of course they all kept coming back to ask if everything was alright? Everything is fine, and would be even better, I felt like saying, if people would leave us alone to enjoy the food.

Maybe the truth is that we aren’t ‘fine dining’ people – the more straight-forward Grand Epernay experience is more to our preference. It also contrasted with the few occasions when I’ve truly good food in the UK – it’s always been superb to eat but has also been cooked & presented very simply – so maybe the truth is that all the fussiness is not to my taste. So my views on Muranos would be: food, 100%; quantity, 90% (too much, not too little); and presentation, 75% (too fussy for me).

(I’ve just remembered – there was also a water waiter….)

One Response to “Muranos”

  1. INGAAS : says:

    find dining with seafoods is great, it is very tasty and special ..

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