Nous avons visité le 3 août pour l'anniversaire de mon père. Et nous n'avons pas eu une bonne expérience. Ma petite amie est gravement coeliaque, ce qui signifie qu'elle ne peut avoir aucune trace de gluten dans son alimentation. Nous l'avons dit au restaurant avant notre arrivée et plusieurs fois avant et après avoir commandé, et on nous a assuré que cela serait pris au sérieux. Lorsque notre plat principal est arrivé, il y avait un petit pain sur le dessus de son repas et lorsque nous avons dit au personnel qu'elle ne pouvait pas le manger, ils ont emporté le pain qui avait déjà contaminé la nourriture. En commandant le dessert, nous leur avons rappelé encore une fois qu'elle ne pouvait pa...
the concept is very nice but what disappointment. the tables are stuck to each other, for a lunch in the week it can do the business but one weekend out between friends we felt like eating on the plates of our neighbors in the room. The service to be reviewed, not very friendly and we had to insist on what wine was available in which conditioning (glass, pichet, bottle) because the waitress told us that she did not know. it was missing the spoons served with the coffee (we had to ask), short full of small details that put it to end gives a very average rendering. Disappointment on the meal, in the entrance the fatty liver briochine was elastic very difficult to cut and the rest rather fade....
very good restaurant to discover : lionel guilbaud who created the restaurant of the logis of the trabottry makes us wonderful dishes mixed in kerbs of earth as the mogettes were at the corner of the fireplace. We took the formula at 14.90 €: a dish, a dessert, quite enough because copied and a little heavy (we no longer have the habit of peasant cuisine). We'll come back because quality/price is fine. (but not every day).
we would prefect Mr Guilbaud in his inn of Saint vincent sterlanges 30 years ago!!! or even at the trapping . that is pitiful, when had the chance to taste at his duck in Lyon and other specialties that he realized with knowledge and passion.
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Everything is served in a small pot of earth. local cuisine.Child menus are worked and taste. Perhaps insufficient in quantity if you take the formula in the flat or dessert dish.
Dans une ambiance familiale, un menu original de cuisine vendéenne simple autour de petits plats du terroir. Des briochines sucrées et salées savoureuses. Service agréable.
Expérience différente, décontractée et locale. Les propriétaires sont vraiment gentils et c'est une belle façon de découvrir la cuisine locale.
really good and local.Cadre and service old, negative limit, but to test, because it's really nice, copious and original.
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come thanks to the lonely planet, the concept of pots of earth attracted us: sympathetic trial - enhanced not conclusive
very good original of the copied flavors proud to have this restaurant with the nice surrounding rock. cuisine
