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Tu cherches un moyen simple de garantir ta place ? Visite notre page de réservation pour réserver une table à La Tour Valette, située à le Bourg, 12230 La Couvertoirade, France. Immerge-toi dans des saveurs délicieuses et un service impeccable. Un appel à +33565620969 suffit pour réserver.
Lundi 11:30 - 19:30
Mardi 11:30 - 19:30
Mercredi 11:30 - 19:30
Jeudi 11:30 - 19:30
Vendredi 11:30 - 19:30
Samedi 11:30 - 19:30
Dimanche 11:30 - 19:30
the terrace is engaging and gave us a desire to install. waiting for the end of the guided tour we booked. When we returned, the reservation had been forgotten. It can happen. but the whole meal was a series of forgetful and wolves and especially lamentations from one of the two people who served us "everyone arrived at the same time," "it's the we of August 15", etc. visibly not the trade. She even went to a neighbor to eat! Like she had time. an obvious lack of organization; When in the kitchen, correct, but nothing extraordinary.
On holiday in the area I had the opportunity to visit me several times in this historic setting, very pleasant, charming and flowery.Fabrice and valery are adorable people and do everything to satisfy us. The family cuisine is excellent, and desserts, real delights!!! don't hesitate to taste their chocolate blend!!!
with my little family we went to the lunch room because my friends had already advised me this charming restaurant located in the medieval town of the village of the xii ème century. (the famous mouth with ear) we arrive to destination, we find ourselves facing a sublime terrace, very flowery and well maintained in an idyllic setting, silent against the ramparts. The waitress arrives, a very big smile as well as a very good welcome telling us that she regrets but that she will not be able to serve us outside because the terrace is unfortunately complete for the lunch service but that inside she sees no inconvenience. So we take place inside.As soon as we pass the doorstep we arrive in a beautiful shed of time, completely renovated, a sacred blow of heart for this charming decoration. And she brings us the map and sells the famous coufidou prepared by the chef with love and passion for her family and friendly cuisine. The dishes arrive on the table and we have a desire to taste! a odor to fall on the ground )-; a fork blow and hop in the mouth ... a single word ( miiiiiiiiiiiiiam ) just one flat, we were not alone inside. The room was complete but there were two men who were pretending to be noticed by all the rest of the guests inside, they were installed a little further in front of us and did not stop salting the quality of the dishes served by the chef shouting from the beginning to the end of the meal what was on their plate knowing that the chef had about 50 people to serve. We've heard all their conversation... I find this outrageous to have an attitude like that in a restaurant knowing that it was just jealousy and nothing else. being alone in the kitchen and 2 in the hall I find that this restaurant totally managed this shot and didn't get scared of the wave of person who was going out and entered at all ends of the field. This comment I write that now and I just saw that the gentleman who wrote just below me is the one I quote you in my text on this pleasant restaurant. And I see that he put that absurdities and wickedness so if you read my comment, I beg you to trust me and not to read these horrors!For a last paragraph I tell you what I thought about it.We were a whole family at the table, we had taken consumption as well as alcohol and we did not hesitate to please us that day. In fact, I arrive at the cash register to settle my notte and to say that what I paid is really affordable because for what we had in the plate, I think we have to do the part of the thing and say that it is really cheap and exceptional to have today restaurants worthy of this name. The chef doesn't hesitate to put it on the plates and I can tell you that when you get out of the table you are more hungry for a long time.In short this address I don't intend to forget it and think to come back to eat often, a very good address and a great thank you for this warm welcome and this conviviality that nowadays almost no longer exists!I recommend this establishment ...
we decided to visit the pretty village of the coveredoirade with my father and like every noon during our holidays to stop us in one of the charming restaurants of this village. Unfortunately, there was only the decor. I had spotted this address on the smart little guide (believe that is the last time I use it the ). a welcome, the terrace was full so we decided to stay but inside. I was first surprised by the price of the card, there was no proposed menu. no grave I decide to take one of the so-called specialties of this house: confidou who is the pumpy name, here given for a burgundy beef, no seasoning, a soup ... juice extended to water to meet the ill-valued amount of tourists, brief no love in this dish...On my father's plate, nothing was seasoned as well. short things sent to the waltz... we learn still in the schools of kitchens, that the most important in a plate is the taste, the seasoning and the accuracy of the cooking, we will iron for all this ... or not!the boss comes so we get rid of and asks me if it was, knowing that the plate was still full, I answer it by the negative for the reasons explained a little bit more embarrassed, she Combining the bad liver and dishonesty, we have the right to a skewer on his part, at the time of adjusting the addition, on the pretext that my neighbors, having listened to what I said to him on my dish, have heard that I was on paris and being myself chef of cuisine, I explained to them my vision of the kitchen. nothing bad will tell me... And so the boss decides to charge us all full pot, returning on these words!! when I decide to mix it up, because my father was particularly embarrassed by this lady, who a priori loves to scream and get heard. the husband and so chief goes out of the kitchen to fire me saying that it's not even good to take his customers away then while recognizing these mistakes we make us insulted limit because we had the misfortune to speak to our neighbors, oh we are or is it???? Perhaps, chief, or we say, rather, dear sir, because for me you have nothing of a chef, instead of listening to the ripe what your customers say, you taste a little more your dishes, your restaurant might wear this name rather than that of canteen ... in brief the only thing to the height of the pretension of this restaurant is the amount of the addition. If you don't have circus in your area, stop it, show insured!!
only 2 people to manage bookings, reception, orders, services and payment of about 50 covers. completely inorganised, some tables pass before others, it mixes up on all floors, our reservation was not registered, but we were able to take place qd meme, the dishes put an hour to arrive....ok it was the we of 15 August, but the waitress did not stop complaining..." and it is the we of 15 August, and there is only 5 mist.i.
in a magnificent setting of old stones in the rooftop, here is a restaurant where it makes good to stop. very pleasant original and tasty cuisine with products from the region. go see the chef in his beautiful kitchen before leaving he will enjoy a lot and talk about his restaurant with a lot of passion.
we landed at 12...without booking !!! full restaurant on arrival. In other restaurants we would have been refused while there, we waited barely 20 minutes for the time to drink the aperiod. and we were able to go to the table ... really nice welcome! from the beginning to the end... for the meal, we took a little of everything to taste all the regional products coufidou, etc... a real treat! You can see that it is cooked with good products from the surrounding area....a big thank you to the chef cuistot! restaurant to strongly advise, in a magnificent setting, you will not be disappointed!
after a suitable reception but no more, to start a roquefort salad worthy of the trainer's buffet in an industrial valley damaged. then a beef toy daube that obviously had a too long experience in the kitchen, or even freezing/receiving, because this dumb daube left us scrambled all the rest of the day. we will add that this measurable lunch was, notwithstanding any consideration of quality, much too expensive. Take care!
