We have been eating there from time to time for the last 5 years.The location with the chateau, its park and terrace with views over lake Geneva is still a major asset for this establishment. We liked the new chef's menu, everything was excellent. They still provide two rounds of appetizers, plus a "pré dessert", which shows commitment to go an extra mile. The price seems fair to me. You can have a three course meal (plus said extras) for about 50 Euro if I remember correctly (that excludes drinks), which considering the level of cooking is not excessive.Of course, the menu de dégustation with 5 courses is more expensive at around 100 Euro, but I haven't tried that yet.Service is not quite a...
The kitchen has ambition and is certainly capable of fine cooking. We had dinner here two nights in a row and both showed classic french cooking with some elegant and even innovative touches. Excellent quality and skillful preparation. We enjoyed the food.Two problems though:1. The service is more than slow. The staff kind indeed, but the kitchen must be severely underpowered. The restaurant is not large, so the waiting times should be lower. First night we had dinner very near closing time, so that night we found it acceptable to normal (they had less to do, since most guest were finishing the desserts). But second night we experienced around 45 min waiting for the starter and nearly an hou...
Really great flavor, presentation, and well worth the chance to have a special lunch at a reasonable price. Pretty location, impressive interiors - would be a great place for a business lunch. A little disappointed in the level of service - but perhaps that was a one-off situation. It is true that the number of customers on the day we were there - Tuesday lunch - could be counted on less than two hands, so it may be hard to maintain a high level of service on all days at all times. But the chef really makes up for that, and the service was not so bad as to be off-putting. Basically, just be understanding of any service slip-ups and turn your attention to the food.
Magnifique Château de Divonne France, non loin de Genève, ville internationale avec son Palais des Nations sans oublier son célèbre Jet d'eau 140 m de hauteur ! Mais revenons à Divonne où j'ai été invité par la famille pour l'anniversaire 50 ans de leur fils Patrick dont je suis le parrain ! Table réservée pour 5 personnes sur une belle terrasse ensoleillée avec vue sur le Lac Léman et le Mt-Blanc, le repas, les vins et les desserts me laissent un bon souvenir ! Je remercie de tout ma gentille famille, car ce fût inoubliable ! Ce bel évènement a eu lieu il y a déjà trois années !
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Food was generally good but not excellent. Given the standard of the restaurant I was expecting better taste. I was a bit disappointed in the sense that the dishes were not very original in terms of taste although they were good. Service was great. Staff were particularly welcoming, with attention to details. We enjoyed our dinner. Restaurant settings and decor are very nice and a somewhat romantic feel to it.
Came back after 25 years !! The place looks is out of this world We took the full tasting offer dinner from the menu and had the time of our life The wine list is very good and one can find a good priced French wine at a modest price .The service was professional and good Price is high but worth it It was nice to come back
Three wonderful courses that were a total surprise. We stayed at the Chateau and signed up for the dinner option. So glad we did. The wines were great also.
Je suis allée avec ma belle famille pour mariage de ma belle sœur. BRAVO POUR EUX. MAGIQUE ET MAGNIFIQUE
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La qualité n est pas au rendez vous pour le prix cela mérite mieu service pas à la auteur
Un superbe endroit
Pommes Johannesburg, Poires Williams, Cuites 7 Heures Aux Épices Douces, En Cannelloni Farci D'un Stick De Ganache Au Calvados Sur Un Fin Spéculcos, Crémeux Caramel Demi-Sel, Sorbet Pomme-Cid
Grand Marnier, Oranges, En Deux Services Pour Deux Personnes, Dans L'esprit D'une Crêpe Suzette, Pour Celle-Ci, Dentelle Et Croustillante, Tarte Soufflée Au Grand Marnier Sur Une Marmelade D'
Langoustine, Queue Rôtie Sur Carapace, Vierge Aux Cocos Blancs À L'huile De Verveine, Rafraîchie Aux Pousses De Salade À Peine Amère, Passe-Pierre.
Marron De Turin, Potimarron, Dans L'esprit D'un Ying Yang Sur Un Biscuit Chocolat, Mikado De Meringue, Opaline Choc-Noisette, Glace À La Crème.
Boeuf D'aubrac, Filet Fumé Aux Sarments De Vigne, Poêlé Au Sautoir, Cèpes Rôtis, Moelle, Mousseline De Pommes De Terre, Sauce Bordelaise.
Foie Gras De Canard Frais Andignac, Poêlé Sur Un Crémeux De Poires Au Gingembre Et Citron, Éclat De Grenades, Jus De Canard Réduit.
Agneau Aveyronnais, Selle Farcie Aux Champignons Des Bois, Pommes Feuilles Glacées Au Jus, Navet Tube , Jus Avignonnais.
Loup De Ligne, Cuisiné En Barigoule Aux Légumes Et Saveurs D'automne, Jus De Cuisson À Quintessence.
Oeuf De Poule Fermier, Cuit À Basse Température Sur Une Royale De Cèpes Et Son Espuma.
