Extremely disappointed. The rather sad place, with the feeling that our table was in the entrance. Unceasingly stripped plates A more than average service. When you're wearing a taost, the server is interrupting. The wine was not blown before we served. The waiting much too big between each dish. The entrance bigger than the main dish. Not bad, but with a more than funny aspect rather shy. The green cabbage oyster, the whole looked rather like a gray and red brain! We even hesitated to swallow it. Micro portion of pigeon and its ravioli in which there was much too much. Not being a dessert fan, we chose the cheese plate. Great disappointment we had the equivalent of a tiny teaspoon of goat c...
A star or you feel like home, in all privacy... the fig tree has a crazy charm, the place is superb and uncommon. And the kitchen then... your taste buds will remember a good time of their experience! The menu in 6 dishes at canon prices!!! With Eightres, Saint Jacques, wild duck. is one of the many initiatives of the leader to bring excellence to the reach of the greatest number. And it's worth the trip, don't ask yourself the question, go ahead! We find an affordable Cotes de Beaune that passes with talent on land and sweet. This is not a Romanée-Conti (at this price there)
Several visits to this restaurant and it was still a good experience, the establishment is a safe value, the kitchen is creative and tasteful, all the staff is warm and pleasant, they are very professional and at the service of their customers. I strongly recommend, it is pleased to attend people who are invested in the sharing of their profession and do so with passion, and thus gives us a real moment of pleasure.
Two unique flavours for Valentine's Day and an invitation. A real discovery. Original and also traditional dishes (I would remember the cream burned) A pleasant service and a young sommelier with wise advice. For a regular starry I recommend Cerise on the cake the visit at the end of the meal of the chef thanks Service: Dine in
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Two unique flavours for Valentine's Day and an invitation. A real discovery... Original and also traditional dishes (I would remember the cream burned... A pleasant service and a young sommelier with wise advice. For a regular starry... I recommend... Cherry on the cake... the chef's late meal visit... thank you
Very good reception, very good service, original cuisine mixing meats and fish only small flat (but small desserts are not in my sense not at the height of the table ... burned cream and baba .... The excellent wines ... Thanks for this nice moment
A peaceful, welcoming place and deliciously eaten there. A big thank you to Chef Christian Morisset and his team Service: Dine in Price per person: €70–80 Food: 5 Service: 5 Atmosphere: 5
A peaceful, welcoming place and deliciously eaten there. Thank you to Chef Christian Morisset and his team
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Beautiful discovery... Unreproachable service... Nice place Thanks to the whole team
Excellent beauty and impeccable service. To be consumed without moderation.
Noix De Coquilles Saint Jacques De La Baie De Morlaix Rôties En Trilogie De Betteraves Ravioles De Betterave « Chioggia » Au Fromage De Chèvre Frais De Peymeinade Pannequets De Concombre À La
Foie Gras Frais De Canard Des Landes Cuit Au Torchon, Marbré D’artichauts Et Topinambours, Gelée Au Porto, Chutney Aux Figues Et Poivrons, Tuile Aux Fruits Secs, Toast De Pain De Campagne
Voyage Exotique : Mousse Aux Fruits De La Passion Sur Son Biscuit Vapeur -Tartare De Mangue Et Sa Surprise Glacée Au Citron Vert En Corolle -Caramel De Mangue À L’orchidée Du « Fenua »
Cochon Fermier Des Alpes De Hautes Provence. Côte Rôtie Au Saté, Pak-Choï Et Mousseline De Patates Douces Et Potimarrons -Joue Braisée Et Crevettes Sauvages Au Tamarin
Fraîcheur De Poire « Comice » Sur Son Sablé Aux Amandes. Mousse Et Marrons Glacés, Œuf Coulant À La Mandarine, Sorbet Poire « Williams » Et Confiture De Lait
Selle D’agneau Des Alpilles Cuite En Terre D’argile De Vallauris, Niçoise De Légumes Et Polenta Aux Olives Et Tomates Séchées, Jus À La Fleur De Thym
Moelleux Mi-Cuit Au Chocolat Noir « Manjari » De Madagascar, Douceur Exotique À La Vanille Et Ananas Victoria, Gelée Aux Poivres, Sorbet Ananas
Glace Chocolat Aux Noix De Macadamia, Crémeux Chocolat Au Lait Et Citron Vert Sur Leurs Poires & William Prisent Dans Leur Jus
Moelleux Mi-Cuit Au Chocolat Noir & Caraïbes, Coeur Coulant Au Parfum De Gingembre Et Aux Éclats De Grué De Cacao
Cannelloni De Supions Et Palourdes À L’encre De Seiche, Jus De Coquillages Aux Feuilles De Basilic
