"Chef Pascal Wiedemann worked at London institutions Racine and Terroirs before deciding to head to the north Oxford suburb of Summertown with his wife to open a restaurant inspired by French provincial cooking. Arguably the most successful mid-price place currently functioning in the city, it serves up an array of charcuterie, along with mouthwateringly accomplished fish soup and lamb chops. A prix fixe menu at lunchtime brings in a crowd who otherwise might pass this fine place by." - Alexander Larman
