comments praiseworthy but dating back ... from 2011, 2007, 2008 ( tab: they said)On the facebook site, ( tab: about ) a quote of dishes: crab millefeuille, royal dorade net with hulls, sea trilogy, eminced with duck magret, large delight of foie gras, gambas and scrub. interesting but no longer offered dishes... why ?a bright and air-conditioned room, pleasant but impersonal.Menu at 28,50€, announces gastronomic cuisine. Entrances- bouquet of fresh foie gras salad in the plate, without special presentation, just a dome of salad and on 3 slices of foie gras, which made up to 1mm to 2mm thick, so thin that it was impossible to sting with a fork. The foie gras was ridiculously fine, but good.A dish served chechement and slices of slightly grilled bread would have been welcome. lobster chausson and langoustinesthe chausson paste was completely soft, the inner trim was good, but banal and no surprise for flavors. A just correct dish but not gastronomic. The timbale dishes of disaster calf ris, the calf ris must remain in shape, not to detach, remain creamy and melting in the mouth. In the plate, the calf ris decomposes into small insipid and fibrous pieces with a sensation of grain in the mouth. The very unusual sauce is not convincing and does not improve the dish. An indigested dish with a lack of flavor, a big disappointment. small net of orange butter turbot is very firm under the fish knife (we know what it means) the fish net is nature, not cooked. the salty sauce lacks outfit and the flavours in the mouth are not finished, 3 areas of orange nature peeled to bright, complete the presentation of the dish. a lack of undeniable taste with associations of unfinished flavours, damage. desserts- enjoy hot chocolate chocolate extremely soft cabbage, a good vanilla ice cream but a very bitter chocolate, much too bitter. - cream burned with vanilla seed good product, simple, a light cream preparation with a good flavor. A dessert without surprise. At the time of the audition, the manager asked us if everything had been well we told him about our feeling. the Francis chief zago came to ask us our comments on the meal.Face to face, we told him of our opinions, see above: on the foie gras, the answer was in fine slice for the taste and asks us if it was insufficient. For the lobster and lobster cuff, no answer. The timbale of veal ris, the answer has been that there are two types of veal ris, that it may have been cheated of piece and that it is always requested this dish “cookier” (For information, there is an elongated part (the throat) that is not edible and a round and tasty part, the nut or palm.)Filet of turbot with the butter of o We were very disappointed with the plates that were presented to us this day, unfortunately, we did not feel any satisfaction and pleasure for this lunch. To conclude, great disappointment, the whole meal does not make us want to come back to this restaurant. This restaurant offers on slate, a simple menu at 14€90, can be at the expense of a more gastronomic cuisine?But, in a few times, why not, we will return.
