no false note for the meal, if it was only the beginning where we immediately took the order of the aperiod, but where the lovers arrived well after. and it was also necessary to wait to take order, even if the restaurant was not full and the staff seemed quite numerous. curious. Then everything was fine. the funbouche a foam of a seafood beet color was worth 2* next. what a fine and intense taste. We were able to order wine from the large map where there are several half bottles available. prices? I'd say it's more than reasonable. we know the rates in france and here it is cheaper and. twice as much, because. the presence of m and mme henriroux is never far. vegetarian apartments placed on...
Établissement un peu excentré, mais il vaut le détour. Nous avons très bien mangé, les plats étaient bons, recherchés et bien présentés. Mention spéciale pour le service, très sympa et agréable. Nous recommandons vivement
A magical place. A simple kitchen and in 3 movements like a piano concerto. Entrance: a foam of conviviality on a bed of tranquility, in...
A delight from beginning to end in a very pleasant setting. A very warm welcome, a great team. I highly recommend it.
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Beautiful setting and a warm welcome! Perfect cooking, we have enjoyed ourselves!!!
Très bon moment passé dans ce restaurant, comme toujours ! Nous reviendrons !
Just great. Super reception, a serious, respectful and very pro staff.
A subtle blend of flavours revisited in a beautiful and warm setting.
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come back to eat at home .cuisine refined ,and staff at the top
Le Fernand point moderne , ça marche bient
Poire William’s Pochée À La Vanille Bourbon, Mousse Cheese-Cake , Sauce Et Glace Chocolat, Comme Une Belle Hélène.
Noix De Coquilles Saint Jacques Snackées, Polenta Crémeuse Et Butternut, Emulsion Au Thé Matcha.
Pommes Confites Au Gingembre Sur Un Croustillant Praliné Mousseux De Granny Smith Acidulé.
Biscuit Moelleux À La Noix De Coco, Crème Légère Chocolat Manjari 64%, Comme Un Bounty.
Tournedos De Bœuf De L’aubrac, Crêpes De Pommes De Terre, Jus Aux Echalottes Confites.
Civet De Chevreuil Dans La Tradition Fernand Point, Spaetzle Et Oignons Glacés.
Velouté De Lentilles Vertes, Moules En Persillade, Crème Soufflée À L’avruga.
Vol Au Vent D’escargots Du Rozay, Champignons Sylvestres, Sauce Au Saté.
Tranches De Foie Gras Snackées, Kumquats Confits Et Endives Acidulées.
