63 Degrees, in Manchester's Northern Quarter, is a unique setting in which to experience the very best of modern French cuisine. Chef Eric Moreau and his wife Florence, welcome you into their family ran restaurant, which uses only French or locally sourced, fresh ingredients, and offers cooking that is designed to delight the senses and convey a whole new world of taste.

If you love coffee, you'll know that many people believe that the perfect temperature at which to serve it is 63°C, but Eric will tell you that it's also the temperature of his unique cooking technique, which he's perfected after many years of experimentation, whilst working in 2 and 3 Star Michelin restaurants in his native Paris.

Cooking dishes long and low at 63°, poultry tastes like you've never tasted it before, incomparably tender and full of unforgettable flavours, earning the restaurant a "good cooking" Michelin Plate award once more, in their 2019 guide.

His signature 63° Suprême de Volaille (chicken breast) and Filet de Canette (duckling fillet), are amongst many French 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 Les Huitres de Bretagne (oysters from Eric's family home in Britanny), Escargots en Persilllade (snails in parsley), Filet de Boeuf served with Rossini Sauce, Poêlée de Saint Jacques (pan-fried scallops), and Crème Brulée.

The extensive wine list focuses entirely on single estate French vineyards, many organic, and most of which you will not find elsewhere in Manchester. These have been lovingly chosen to complement the fantastic dishes on offer.

It's far to say, that seven years since first opening their doors in the Northern Quarter and welcoming guests into their family kichen, 63 Degrees has certainly raised the temperature on Manchester's restaurant scene.