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Nanouchka
Saint-Valery-Sur-Somme
17/08/2024: De bonnes glaces, testé aussi la gaufre rien à dire.
Concernant les milkshakes, on y est allé à 2 reprises, la 1ere fois rien à dire dans des gobelets en revanche la seconde fois c’était servi dans des écocup je doute que les quantités étaient les mêmes et ça n’avait pas la même saveur!
15/08/2024: Crêpes complètes salées dans une pâte sucrée, même très sucrée et une couche écœurante d'emmental... dommage parce que le cadre est joli.
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Restaurant L'avant scene
Valenciennes
28/11/2025: Hello
This is the second time we've eaten here, and it was a real treat. There were four of us, and we enjoyed a ribeye steak, a Welsh rarebit, and two Flemish carbonnade dishes. Thank you to the chef, Guillaume, who takes the time to chat with the customers, and to Julien for the excellent welcome. We will gladly return. I highly recommend it.
28/11/2025: A real treat! We were a party of four and enjoyed the carbonnade, Welsh rarebit, and ribeye steak. Bravo to the chef Guillaume and the warm welcome from the owner. We'll be back!
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Restaurant de France
Chaudeyrac
15/08/2024: Très bon restaurant, personnel souriant, sympathique et avenant. Des frites fait maison, un pur bonheur de nos jours 🥰. Nous reviendrons l'année prochaine 😃
10/05/2024: repas agéable , bonne cuisine traditionnel de qualité , service au top , prix raisonnable , à renouveller sans problème .
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Restaurant La Lierre
Ugine
30/05/2026: We stumbled upon this place while browsing the web for a mountain restaurant. It offers excellent cuisine, as well as a great selection of wines. The owner, a native of Tarentaise, is passionate about the Savoie region, its wines, and traditional dishes, and he speaks about them with enthusiasm, sharing their secrets with us. The view of the Mont Blanc massif is also superb... A must-try!
24/05/2026: A convivial moment out of time. We appreciated the welcome from our host and his sharing of his knowledge of his region. Atypical dishes and products from his foraging and harvesting (for example dandelion aperitif and wild thyme ice cream).
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