The room was clean, airy and freshly decorated in marine style , with river views; but we were not told that the hotel would be closing on our second night. The restaurant was also stylishly prepared but it all went wrong when the food arrived. My husband's meal was acceptable.My first course, a salad, was a disgrace. The lettuce was mostly brown but there was a large lump of black, decomposed lettuce also on the plate. For the main course I ordered sea bream. When it came it looked old/reheated and I was not able to cut into it; the vegetables were tired in appearance. After leaving the restaurant to complain, I was offered monkfish as a replacement with the assurance that it would be fresh. It was acceptable but the vegetables were still grey. It would seem that they had been prepared well in advance and kept hot or reheated. Do they not know that this is very dangerous, especially with rice? The cheese course was delicious and the pudding acceptable and nicely presented.
A question: - why does every single dish (except the pudding) have to be served with a sprinkling of curry powder around the plate? It is not necessary and only confuses the palate. French cheese usually speaks for itself! Fortunately I was not asked to pay for my meal on leaving the hotel.