Mixed experience for us, the salmon tartare was very good but we were expecting a tartare with pieces of salmon and not a piece of mixed preparation and the razor clams were much overcooked. The scallop was not sublimated, it was placed on a large quantity of ratatouille, the question was to know who was in the center of the dish, the title was "Scallops a la plancha", I'm not sure that they were snacked in view of the color of the walnut. However, the side dishes were very good. The pollack fillet was perfect, mastered cooking and succulent accompaniments. The dessert was very good and generous.
For the price of the menu, 56 euros, the quantity is satisfactory but an effort on the quality of cooking would have been desired.
Overall long service but we were in no rush.
Accueil très agréable, personnel aimable et souriant. Plats bien présentés, de bonne facture, produits frais. Le plateau de fromages vaut à lui seul le détour. Vins à des prix raisonnables.
Une bonne table avec des produits frais, saumon fumé excellent et bœuf parfait !
Nous y avons été très bien accueilli et le service était très agréable.
Merci beaucoup
Very warm welcome in a modern art atmosphere. Inventive cuisine that delights the taste buds. Shrimp with dried apricots, chicken supreme and strawberry melba enhanced by a gentle Banyuls “du Bidule”! I highly recommend !
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