Aux Crieurs de Vin sur Troyes

A lovely, luminous evening at Aux Crieurs de Vin in Troyes, perfect for celebrating our 8th wedding anniversary. The wonderfully delicate champagne paved the way for an authentic and delicious Troyes-style andouillette sausage. Between the warm atmosphere, the superb wines, and the magic of the moment, this place is a truly blissful escape. Highly recommended.

A first for us, even though we're from Troyes. The food was excellent, traditional but with a touch of originality, and the wine recommendations were very good. We'll definitely be back.

Creative bistro cuisine, very well executed, accompanied by excellent wines, in a very pleasant atmosphere

A wine shop that also serves food: is it compatible? On the plus side: a wide selection of wines, champagnes, and regional specialties; on the downside: the choice of dishes offered. Given the very wide wine selection, I would suggest red meat and/or poultry, instead of veal loin or rump, to broaden the customer base. The price of the andouillette sausage at €23 seems a bit high, unless the mashed potatoes were exquisite and excellent (which they weren't); however, the accompanying green salad was good. Finally, we were unlucky with the bill, which included a €30 error, as we were charged for dishes we didn't order, but this was refunded. In short, a culinary experience I won't repeat and wouldn't recommend.

We had a great time. It was delicious and very generous. The dishes have a little touch of originality that awakens the taste buds. And a very warm welcome to boot. We recommend it.

Wine...we don't know each other and around wine, it's obvious. We exchange, we share and we will never forget :) thank you!

Great kitchen and amazing choice of growers Champagne and wine

Lovely relaxed atmosphere, friendly staff who persevered with my attempts at french, delightful food and a great wine recommendation! The mirabelle, pear and saffron crème dessert was one of the best I've ever eaten. A wonderful experience.

The wine selection from small, biodynamic producers is unique, and sitting and eating in the back of the shop is a wonderful experience.

Why this mixed rating? Simply because this analysis needs to be broken down into two parts. First, the food. Rich, generous, seasonal, made with quality ingredients. Almost nothing to complain about (except for a slight overcooking of the two meats, but not so much to the kitchen's credit) about a classic meal with a touch of modernity, as we'd like to see more often these days. But as mentioned above, there's another, much less pleasing aspect. The service. For one thing, the wait. For barely 30 covers with two servers, it's way too long. I could have been less harsh at the beginning of summer when you could imagine servers just arriving. But that wasn't the case. 20 minutes before you could order. For starters. Because yes, the blackboard concept is nice. But planning a second one would be even nicer, precisely to avoid being stuck at a table preventing others from ordering. And once the slate arrives, a glaring lack of organization sets in. There's constant back-and-forth without anyone asking if we've decided. And when we choose the homemade terrine (delicious, by the way) and the Iberian lomito (no less sumptuous than the terrine), almost a quarter of an hour is added to the wait. It seems to me, however, that placing a slice of terrine and two pickles on one plate, and 50g of sliced ​​lomito and three dried fruits on the other, didn't take that long. As for the overcooking, I don't blame the kitchen for the simple reason that it was a rookie error in the service department: we weren't asked what we wanted! That's part of the basics, I think. And when you serve such good meat, it's a shame to turn certain parts into hard-to-chew soles. Add to that a deep, palpable contempt from the waiters, who even go so far as to make remarks when someone wants to remove an element from a dish, talking about making it "less interesting." I would have been delighted to see the reaction if I had mentioned an allergy in the face of such misplaced insolence. In conclusion, I think I might be tempted by a new experience, and I invite others to give it a try. But I hope that by then, whether it's their attitude or their organization, progress will be made regarding these problems, which undoubtedly spoil the excellent work of the rest of the teams. Special mention should go to the wine list, which offers real gems at more than affordable prices, further proof that all that's missing is top-notch service for the result to be perfect!