chez hans

The Chef loves sumptuous food, and generous portions, but this is not an indulgent place. There is great control in the cooking - excellent pumpernickel and brioche breads; fine quail with wild mushrooms; punchy gratin of mussels; good fish cookery such as brill and turbot with a butter sauce; good boozy souffles for dessert.

It is special occasion food, and the happy folk who have been coming to Chez Hans for years make a special occasion of dinner here, all of them hell-bent on enjoying the treat that this restaurant always manages to be.