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| The Seabank was heaving when I popped in during my evening run "we 'ave un table at nine-sirty" - so run up and down the prom for 5km working up an appetite. Above is lobster and scallop in a Bouillabaisse the base of which being lobster and prawn shells rendered down over many hours of gentle simmering. Big Yum |
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| "Ze seabass has all been eaten" - so I followed up with a Cassoulet - the sausage part was chorizo and the fish 'alibut and squid. More Yum. The Chef learned her trade back in the late 60s, starting as a very young teenager in what must have been a very rare venue indeed - a full on French Bistro in a small 'back country' Irish village - and this in the decade when a "Berni Inn" was considered sophistication |
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| The Grand Hotel - they really don't want you to go through this door - reminiscent of "Beware of the Leopard" |
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| T2 at DUB - the Lavazza Cafe - excellent photo - but not really appropriate for the 21st century |
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