If you love coffee, you'll know that many people believe that the perfect temperature at which to serve it is 63°, but Eric will tell you that it's also the temperature of a unique cooking technique, which he's perfected after many years of experimentation. Cooked long and low at 63°, poultry tastes like you've never tasted it before, incomparably tender and full of unforgettable flavours.
Cooked at 63°, the Suprême de Volaille (chicken breast) and Filet de Canette (duckling fillet) are amongst many dishes that melt in your mouth as a result of this unique cooking technique.
Alongside Specials Of The Day, you will find many of your favourite French dishes including Escargots en Persillade (snails in parsley), Filet de Boeuf served with Bernaise Sauce, Poêlée de Saint Jacques (pan-fried scallops), Le Délice de Florence (pistachio macarons), and Crème Brulée.
Sixty Three Degrees has certainly raised the temperature on Manchester's restaurant scene.