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15/02/2026: I'll be honest right away: there was absolutely no hesitation. Neither about the rating, nor about wanting to write this review. It was Valentine's Day. A romantic dinner, the kind of evening where you want to eat well, yes, but above all, you want to be in a lovely atmosphere. To be relaxed, able to talk, laugh, and not constantly checking your watch wondering if the food is going to arrive. At Karl and Erick's, all of that came naturally. First and foremost, the atmosphere. Really chill. Just the right amount of light, noise, and life. "At Karl and Erick's" is the kind of place where you think: we're going to have a great time here. And spoiler alert: we did. The place is charming, a cozy atmosphere where you can easily chat and enjoy the fine cuisine. The staff? Seriously lovely. Everyone is smiling, attentive, and efficient. The service is quick, but never rushed. And we've run into the twin brothers, Karl and Erick, on several occasions. We've exchanged a few words, nothing fancy of course, but enough to feel that they truly inhabit this place. Simple, down-to-earth, approachable people. All of that matters a lot. Karl was worried about how my duck was cooked and didn't know if I liked it pink, and I reassured him immediately. You can sense a real sensitivity in them; it's their domain. And then the dishes arrive. The amuse-bouche first. Haddock, Granny Smith apple, shallot. A small thing placed there, almost timidly, but which nonetheless packs a punch with the smoky flavor of the haddock. It was salty, fresh, precise. This amuse-bouche, here, has only one mission: to say, "Beware, what follows is serious." For my starter, I had: flame-grilled leeks with ravigote sauce and pine nuts. Visually, it was beautiful without being over the top. And when I tasted it… it was simply brilliant. The leek was meltingly tender, so incredibly tender and flavorful that I was reminded of the taste of the color yellow, even though a color doesn't have a defined taste (just to show you how blissfully happy I was). Plus, it had a subtle smokiness, the sauce brought everything to life, and the pine nuts added a perfect crunch. It was simple, but well thought out. And above all, it was delicious. My partner, on the other hand, opted for the pot-au-feu terrine with Savora sauce. And that was a dish that truly captivated me. It's reassuring, comforting, but with that little twist that reminds you you're still in a restaurant, not your grandmother's kitchen (even if it's not far off emotionally). It was herbaceous and tender, just as it should be! The courses arrived next, and frankly… the Vendée duck breast with orange-glazed carrots was a resounding yes. Perfectly cooked, tender meat, glossy, melting carrots—they transported me to a countryside landscape I'd never experienced before. The dish is balanced, clear, and you don't want to finish it too quickly. You want to savor the pleasure of such a dish! On the other side of the table: Salers beef fillet with pepper sauce and dauphinoise potatoes. The unforgiving trio. And here, it doesn't disappoint. The beef is melt-in-your-mouth tender, the pepper sauce is perfectly balanced, and the gratin is comforting without being heavy. Classic? Yes. Exquisitely executed? Absolutely. And finally, the desserts. An assortment of mini-desserts to share. And honestly, it's perfect that way. You taste, you discover, you compare, you nibble from each other's plates when you've run out. It ends the meal as it began: with pleasure and shared enjoyment. The bottom line? Karl and Erick's restaurant is a truly delightful surprise. A medley of flavors that surprised us with both its quality and the efficiency of the cuisine. A bistronomic restaurant like we wish we could find more often: sincere, warm, with well-executed and unpretentious cuisine. A place we recommend without hesitation. And above all, a place we want to return to. Thank you to the whole team for this evening. Really.

22/01/2026: Simple menu, fresh ingredients. Good food. Good spacing between tables. A restaurant where you can chat without being overheard. Good service from the staff.