1 /5
Note moyenne
★
Lunch a day of great heat.Resto 3/4 empty but I still sit in the place of great passage to the encaement. It gives the tone. on one side of the tables with raw or canned stuff. It would seem that one should choose from these culture broths to warm up in wok or plancha. the stuff sits throughout the service with raw meat!!! Yes, the crude barbaque outside the fridge, in free service, without lid. It's 35 degrees outside, 28 in. We're closing restaurants for a lot less than that. If I had seen before I entered, I would not have pushed the door.If not, the buffet reminds of a community cafeteria on a day of the cook's strike.Table of the supposed 'dim sum': it's frozen, it goes to the limit, it's fade. a few remnants of cooked dishes: boiled rice, potatoes, canned beans. totally fade.sushi American rubbery who train hours, without lid. totally insipid. the green thing that acts as wasabi/raifort, which doesn't even sting. As a yakitori, badly cooked skewers (saggering) that seem to be there for a long time (I pass.) defused salads, no suitable sauce. I'll take it and I'll leave half of it in the plate. desserts: visibly bought flan pie and canned fruit, it's OK.There are difform balls with coconut that seem to be in plaster. Anyway, no one in the shop can cook.