63 Degrees

104 High St, Manchester

On the edge of Manchester’s trendy Northern Quarter lives a little piece of modern France. Parisians Alexandre and Eric Moreau’s method of slow-cooking poultry (at 63°C) gives the restaurant both its name, and its reputation, for succulent, flavourful meat dishes. The chicken is sublimely tender, and served with a morel mushroom cream sauce and dauphinoise potatoes. Duckling comes with caramelised chicory. A pea cream and giant prawn starter is fresh and moreish. Portions are large so pace yourself to avoid missing what the French arguably do best – desserts, such as the millefeuille. CK. 0161 832 5438