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Tu cherches un moyen simple de garantir ta place ? Visite notre page de réservation pour réserver une table à Le 4, située à 4 rue Majour, 19100 Brive-la-Gaillarde, France. Immerge-toi dans des saveurs savoureuses et un service impeccable. Vous souhaitez une réservation ? Composez le +33555874180, +33890210158.
Lundi 12:00 - 13:30
Mardi 12:00 - 13:30
Mercredi 12:00 - 13:30
Jeudi 12:00 - 13:30 | 19:30 - 21:30
Vendredi 12:00 - 13:30 | 19:30 - 21:30
Samedi 12:00 - 13:30 | 19:30 - 21:30
the frame is beautiful, warm and neat, we no longer want to leave the seats. a place for relaxation. It's finally like what you feel about service and cooking: a serious establishment, who wants to work and do it well. My flat is next. The kitchen is very good, copyy, and we are certainly in the middle, but with these products and rates, I expect everything to be done on my plate. I'm sure it's not voluntary, the chef comes out of the relatively pretty and worked plates, but some seasonings, some mixtures (the lemon that overwrites the strawberry on dessert, for example), you feel that you have to pay attention to the concept and value. the dishes are very loaded in products, which can explain the need to dirty the note, but perhaps too much of it?! The tasteful finesse of the preparations is not in the category "gastro"...I stayed a little bit mixed because at that price, some brive tables do a little better. but try to judge, it's worth the detour!
arrived at 4 without reservation and at the end of the lunch hour, we were received with courtesy and we were found a table. a nice decor, comfortable benches, a background music that does not dominate the conversation. Two waitress who juggle between the terrace and the two floors, a chef, everyone works on full diet. the host table offers two choices of entrances and dishes, served with a glass of wine and a coffee, the à la carte menu is also restricted to 4 or 5 entries and 4 or 5 main dishes distributed between meat and fish. There are also a few different desserts. We feel that everything is done on site and when we know that the chef is alone in the kitchen we understand that he has chosen quality on the quantity.However, the amount is on the dish, which is also carefully presented. The gaspacho is delicious, the tender faux net, the fish of the day served on a bed of grated vegetables and a light and acidulated cap sauce. Everything is good, even the table wine. This is not the place to go if you like to have a multitude of choices and a diversified wine map. But if we want to eat nice and good, yes.
