"a beautiful cellar, good dishes, but it lacks what I don't know" to make the experience a complete success"
July months: "full outside, but you can dine inside". Okay, perfect." But what no one tells you is that it is only when the outer all is taken care of, it is your turn. conclusion: waiting is exhausting! between the dishes, the wait can oscillate between 30-40 min. we ask for a "menu tasting" (5 moderate dishes.) for an illogical reason, you cannot ask for one if you go in a couple, you have to order 2. a part, the big question: who was the good idea of a tasting menu to put as a main dish, what we call Spanish helmetría (the thymus, pancreas, milk)? Now you can cook dramatically ..., that the flaps will be and it will continue to be a very but very personal choice. as the rest of the card i...
We love this restaurant. Elien lestrade (restaurant) her husband matthieu lestrade (kitchen head) and their team make your dinner or lunch an unforgettable experience. We had delicious dinners in a beautiful secret garden courtyard (a real enclosed indeed) and were surprised to see how quiet this garden was. No traffic noise (don't forget that the Avenue st basile is right in front,) just the cigales sing their songs and it's typical of Provence / Sea Alps and is not considered as noise (at least we don't). Take your time and choose the tasting menu in five services (currently €65) or choose three dishes (currently €42). value for money, wines are also at a reasonable price. the exquisite, o...
very nice round table on terrace for 9. a welcome of the most professional by the restaurant directure, cushion proposed, change of armchair ( Recently hospitalized person) find a point of improvement is the exploit both the products are of quality and the perfect cooking (remarkable egg, veal ris very well prepared and cooked) and that to say of the little salad with the plate of cheese. However, from my point of view the individual breads are not of the cellar is very affordable with among other excellent fruit juice. bravo
this time I went there for lunch and enjoy the inner courtyard. and again the flavours, the service, the choice of wines were at the rendezvous as during previous dinners. the proposed lunch formula was succulent: all-in fraicher (fish marinated), fish cooking for the exact dish and dessert lightly. a glass of golden grains (loops to garnish) and came to finish the table. We'll be back on a regular basis.
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warm welcome, quality customers, a true concept of service, creative research in the development of dishes both in the blending of flavors and the presentation combining colors and shapes all on a table arranged with care,pleasure of eyes, nose and palate, all the conditions at the rendezvous for a pleasant moment in love, we will return with the greatest pleasure
We celebrated our 25 years of common life, I was looking for an intimate restaurant and top-quality dishes for the occasion, no longer looking for it to be where to come. which celebrate our palace, the wines that are offered are in perfect agreement with the dishes we took the tasting menu. Thank you for this good time of sharing.
dinner in love more than successful thanks to the succulent and divine dishes. The perfect cooking egg is a culinary masterpiece. And the rest of the meal on the same measure.Thank you to all for your warm welcome and your precious advice.
it was our first time in family and we were comblé .un professional explains the map and possibilities in details .un without fault of the entrance to dessert . the ratio quality perfect price . we will come back as soon as possible !
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Nice frame. refined cuisine. only the competent staff flatters the price a little excessive, especially to the holy valentine.
a beautiful cellar, good dishes, but it lacks what I don't know" to make the experience a complete success
Saucisson Lyonnais Servi Tiède Chutney De Chou Rouge Sauce Ravigote Pistachée Salade D’herbes Moutarde Violette Brioche
Noisettes Du Piemont Chocolat Guanaja Travaillés En Plusieurs Textures Glace Azélia Sel De Maldon
Daurade Royale De Mediterranee Crême De Courge Butternut Potimarron Chou Kale Sauce Bordelaise
St Jacques De Roscoff Cèpes En Textures Noisettes Fraîches Émulsion Au Parmiggiano Reggiano
Langoustines Cuites En Douceur Ravioles De Burrata Fumée Fenouil Raisin Nage Au Basilic
Œuf De Poule En Cuisson Parfaite Poivrons Comme Une Piperade Haddock Émulsion Persil
Vanille Madagascar Le Millefeuille « Tradition Du Clos » Sauce Caramel Au Lait
Foie Gras De Canard Mi-Cuit En Terrine Prunes Rouges Noix Fraîches Glace Noix
Gambas Black Tiger Coco Paimpol Et Plats Aux Cébettes Orange Écume Chorizo
Ris De Veau Velours De Céleri Céleri Et Échalottes Confits Oronge Speck
