Découvrez le meilleur restaurantde cuisine barbecue/grillades en Audincourt

09/06/2026: This restaurant's food quality is steadily declining, but their prices never go down! The dishes are prepared hastily, some are tasteless, and the manager has an answer for everything. It's so easy to post on social media. The staff are clowning around at the manager's request, and the dishes look beautiful. In short, they only show us what they want us to see... Yes, indeed! To be clear, I do not recommend it. Avoid at all costs.

02/06/2026: Disappointment Despite a Decent Welcome We dined at Septième Art on a Sunday evening and the experience was generally disappointing. The starter was decent and quite pleasant. However, my main course, Thai noodles with shrimp, was inedible due to its excessive sweetness. I must acknowledge, though, that the manager was responsive: he came to inquire about the problem and offered to replace the dish with duck breast and fries. The gesture was appreciated, even if the duck breast turned out to be rather ordinary, with somewhat tough meat. The desserts confirmed our disappointment. My partner's Paris-Brest looked homemade, but unfortunately, it was quite a failure. As for me, the crème brûlée, advertised as "homemade," left me perplexed. Its appearance was already surprising, with a very yellow color, but it was the response I received when I asked for it to be served lukewarm that particularly caught my attention. I was told that it wasn't possible because it would become liquid again. This explanation surprised me. A traditional crème brûlée, made with eggs, can usually withstand being slightly warmed without becoming runny. This is often a distinguishing feature of homemade crème brûlée, unlike an industrially produced product made with stabilized ingredients. I obviously can't definitively confirm the origin of the product served, but this response, combined with the appearance of the dessert, seriously called into question the "everything homemade" claim. More generally, we felt a lack of transparency. Before ordering, I had asked if everything was homemade and fresh, especially given the absence of the "homemade" logo on some dishes on the menu. The waiter assured me that everything was. Yet, in my Thai wok dish, the peas seemed to be canned and the shrimp were frozen. The manager then explained to me that the use of frozen shellfish was permitted under the Maître Restaurateur (Master Restaurateur) designation, which is true. I want to clarify that I don't question the freshness of the meat and fish, which certainly seem to be prepared fresh. However, the claim that the entire menu was consistently "fresh" and "everything homemade" didn't match what we actually found on our plates. The problem, therefore, isn't so much the occasional use of frozen or processed products as the lack of consistency between the marketing message and the perceived reality. Even some desserts or items in the gourmet coffees we saw on neighboring tables cast doubt on the truly homemade nature of the entire offering. Ultimately, between the numerous justifications, the inconsistencies in the messaging, and the unconvincing quality of the dishes, we left with the feeling that the "everything homemade" promise was largely exaggerated. The bill, however, was rather high considering the experience offered. For the same price, we believe there are much better options in the area.