When my parents offered to take me to a restaurant for my birthday, there was only one that came to mind – Maison Bleue.
Since moving to Bury, I had become increasingly curious about what the award-winning restaurant did so well and was keen to find out first hand.
We were greeted by a friendly workforce, eager to please, and candlelight from every table which created a warm ambience, complimented by the waiters’ French accents and the elegant decor.
My swordfish starter was delicious, while my father’s scallops melted in the mouth.
Not keen on white fish, I was grateful for the salmon main the maitre d’ arranged for me - cooked to perfection.
My mother began with the duck liver and both her and my father enjoyed their fillet steaks - tasty, succulent and cooked exactly as requested.
Impressed by the presentation and flavour of each dish, our oohs and aahs were soon followed by clear plates. But the unexpected pièce de résistance was the desserts.
The large crème brulée was a true indulgence and the tartlet a pleasing choice, while the Braeburn apple dish I chose was simply divine, served with hot caramel sauce which was poured at our table.
While waiters seemed to be in abundance during our quieter mid-week visit, they struck the difficult balance between always being available and never making us feel watched or rushed.
With professional staff, a charming atmosphere and high-end cuisine, it is a place where nothing is too much trouble. Not cheap, but fitting for any special occasion.
Follow Laura on Twitter: @BfpLaura
Swordfish: Seared Tandoori flavoured swordfish, spiced cream of avocado, pickled cucumber
King Scallop: Seared Scottish king scallops, roasted celeriac, Soya sauce and mushroom dressing
Duck: Pressed terrine of South West Landes duck liver foie gras, port jelly, green tomato chutney
Aberdeen Angus Beef: Pan-fried fillet of Aberdeen Angus beef, reared in Norfolk, veal reduction, poached garlic
Wild Salmon: Roasted fillet of River Tweed wild salmon, cepe mushroom espuma, chive sauce - with a selection of vegetables and a purée of buttered Hall Farm potatoes
Crème brulée: Madagascar vanilla flavoured, crispy top
Lemon: Crunchy base short pastry tartlet, lemon cream, meringue, strawberry coulis
Apple: 12 hours cooked whole Breaburn apple, salted caramel ice cream, caramel sauce