The terrific servers tandem made the all difference, now retired ; the chefs have been very well harmonized in their succession. The creator was a character with business acumen and talents.The Maitre d'hotel, has to evolve beyond a rather provocative, nose up, bossy model - she/he has an effect on the atmosphere. A matter of taste and standing.Food is still close to the best relative to fish in the region - could you ever get rid of that latent fish smell that is a cumulative cocktail of more than 30 years of cooking and multiple repainting over and over again...Sorry time to think of a profound refreshment.
As the name would suggest, the food is primarily fish but one of our party had beef which she said was excellent. There were several fixed price menus with lots to choose from. However, the waiters couldn't remember who had what. It took more than an hour between the first course being cleared and the second served in spite of questioning by the French speaking members of our party. Finally, they brought ou a complimentary digestif but miscounted snd brought only four for a table of five. I still highly recommend it for the excellent food.
If you are craving seafood, go directly to Le Pirate in Ferney it's a risk proof adventure!Excellent cuisine by the chef Franck-Pierre and warm hospitality of his better half Valerie attending to the guests are outstanding. The menue offers excellent selection of sea fish and shellfish, oysters, lobsters, crabmeat, St Jacques, snails, and whatever else your heart desires. Great selection of wine and amazing deserts. This may be a perfect place for a special occasion meal, because the price is a bit above average. I strongly recommend.
Where to start? With interior decoration similar to cosy nursing home we had a very bland meal that lasted 40 mins longer due to full stop between entrance course and main dish. That fact didn't prevent the chef to go around to greet clients as in the best culinary places.This is supposed to be a fish restaurant but cooking is boring and choice is limited.Very poor desserts as well.To avoid.
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Lots of great seafood. Oysters, sea snails, lobster, crab, langoustines etc. What's not to love? Interesting to see a complete mix of people eating - from those definitely dressed up for the evening to those, like us, coming back after a day on the pistes!
Went there for lunch. - you have to make a reservation - had the three course lunch menu. Crudités and 1/2 lune fois gras for starters Boilebais and Salmon for main Paris Brest and lemon Cheese cake with ice-cream
J'ai été vraiment déçu en retournant dans ce restaurant. C'est la même vieille cuisine de poisson que celle d'il y a 25 ans. Il n'a pas beaucoup changé.
Great seafood, friendly staff. Well located. However, they do not have ample parking as the restaurant is always packed. Book in advance.
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Un de mes restaurants préférés. Excellente cuisine (principalement du poisson) et vin. Excellent service.
J'avais entendu dire que cet endroit était trop cher et pas si bon, mais qu'est-ce qu'ils se trompaient.
