Vous serez redirigé vers notre partenaire
Avec nous, tu peux maintenant gratuit réserver une table en ligne, ce qui t'évite de longues attentes. Tu peux faire la réservation par téléphone ou en ligne ici directement avec nous. Nous serions très heureux de t'avoir parmi nous. Avec ta réservation de table en ligne sur notre Site avec nous, cela prend super rapide ! Bien sûr, les réservations peuvent aussi être faites rapidement par téléphone portable. Avec ta réservation, tu nous aides à mieux nous préparer. Nous t'en sommes donc doublement reconnaissants !.
Selon la note moyenne de 4.5, le restaurant vaut définitivement la peine d'être essayé.
Le établissement de restauration est situé à l'emplacement suivant : 38 rue Ernest Macarez, 59300, Valenciennes, France.
Lundi 00:00 - 00:00
Mardi 00:00 - 00:00
Mercredi 00:00 - 00:00
Jeudi 00:00 - 00:00
Vendredi 00:00 - 00:00
Samedi 00:00 - 00:00
Dimanche 00:00 - 00:00
We had a dinner at Friday night with friends and family in this restaurant.I heard that they reopened since 1 February this year. If you want to eat fresh meat of the French cuisine, definitely go here.Staff is very nice and quick. Menu is formidable and prices are really good!Highly advised, definitely will visit them next month again.Au revoir!
reopening, owner change this February 1, 2016. Saves the gastronomic heritage of the Valenciennes slaughterhouse sector. The chef equals to himself you concocts a traditional cuisine very tasteful and excellent!All meats of the Valais slaughterhouse are prepared and offered on the map. The quality and freshness of the products cannot be questioned here, and for cause.We tasted a calf head (as appreciated by chirac jacques) excellentissimo. My wife had chosen Caen's fashion tripes... a delight!a adviser!
Typical of these establishments bordering slaughterhouses...Here the chef cooks all meats from the slaughterhouse of Valenciennes.For this reopening - activity recovery by joannis (mykonos, rico) this February 1, 2016- we tested dishes related to the low temperature of February. For my paste terrine companion followed by caen-mode tripes, which she found succulent, and for me a calfskin head gribiche sauce after a plate of exquisite house rillettes. This restaurant that wins to be renovated a little or so, asks to acquire a warmer atmosphere than ioannies will not fail to implement...The welcome is warm, the fast and courteous service, the dishes are served well hot, as it is necessary, and the quality of the dishes remains the highlight of this restaurant. The chef excels in his kitchen and feels through the dishes served that he wants to give the guests the pleasure he has to prepare his dishes. The quality of the meat cannot be taken in default given the proximity of the slaughterhouses, the freshness, the wise choice, the turn of hand to cook or to add the plates...bravo ! to advise.
