La Licorne sur Fontevraud-L'Abbaye

12/10/2026: At the risk of upsetting you, I'm writing to share my culinary and professional experience of your Saturday evening dinner. Let's start with the welcome, which was practically nonexistent; there was no one at reception. Our waitress, undoubtedly dedicated, didn't know her basics. When offering still water, you specify that it costs €5, whereas it's free at the hotel? It's unacceptable to mislead a customer without informing them. Continuing: You don't present an amuse-bouche as "St. Maure Chantilly cream." This is a misnomer that deceives the customer. Chantilly cream is sweet and vanilla-flavored, according to Escoffier's definition. "Let's protect our culinary heritage." The dishes weren't even presented to us, which is a shame considering the work done in the kitchen. The wine service was imperfect. If the wine list indicates a 2023 vintage, you should serve a 2023, not a 2024. The service was very slow, too slow for my liking, unlike the last customers who were served more quickly. My wife's monkfish dish wasn't very well presented; the skin on the monkfish tail was black, and the cooking was poorly executed. As for the rest, the dessert was very good but too simple. Best of luck and keep up the good work; it's a tough and demanding profession.

27/09/2026: The meal was perfect: service, flavor of the food, presentation. The place is timeless. The magnificent setting of the Abbey. It's an experience not to be missed.