Cuisine d'Antan - Table reservation

First, the foie gras: it was served with salad, olives, pepper and a jelly (incipid.) Where's the lead? concerning the foie gras in itself, it was served too hot (it began to melt in the plate.) the pot-au-feu salad: after having salted it, I ate it. The cooking of the meat was impeccable. Lamb mouse: nice cooking, but accompanied by a gilding, gluante Provencal sauce. out of a vacuum pocket? I wonder. the blue cord: probably the worst. To taste, something was not fresh. We return the plate, the chef tastes and recognizes that something is wrong. When you love your business and your customers, a dick with a dick product doesn't come out of the kitchen! In compensation, we are offered the tor...

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An address to record in his GPS, some dishes to breathe, an explosion of flavors that remains you SANS VOIX. Congratulations to all staff, the 5 are for professionals like you. Thank you and good continuation for all of you...

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It's all right for this restaurant. atypical input, idyllic frame, made with products that smell good fraicher, quality accompaniments, high-end dessert. I'll be back with happiness again. and lovely waitresses in addition.

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Successful and generous meals

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Very good restaurant

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