63 Degrees is a contemporary French restaurant situated in the heart of Manchesters Northern Quarter - and a MFDF Newcomer of the Year nominee in 2012. When he opened the restaurant in 2011, owner, Alex Moreau aimed to serve fine yet affordable French cuisine. To achieve this, he moved his family over from France to start this venture. This turned out to be wise as papa, Eric Moreau, has cooked with the likes of Alain Ducasse. The restaurant also owes its name to Eric who has developed a technique for cooking chicken at 63 degrees Celsius in the belief that this renders the meat tender and deeply flavourful. Menu highlights could include cream of pea and mint soup, chestnut cappuccino served with beech-smoked duck and, of course, the signature dish of slow-cooked chicken with morel mushroom sauce and gratin dauphinois. Poached pear in pastry and rice pudding are typical afters while the winelist has a French bias. Décor in its new home – the former Market Restaurant – is stripped down boudoir meets corner café, all dark wooden tables and flouncy lighting.
