Les meilleurs restaurantsde cuisine française en Ychoux

06/08/2026: Fantastic welcome, very friendly team. Excellent value for money! The reviews are well-deserved: the portions are generous and the homemade quality is undeniable. Well done, chef, and well done to the team!

03/08/2026: Very warm welcome Varied and excellent menu Top-notch service

07/08/2026: Excellent place. Very welcoming staff, 100% homemade cuisine using fresh, high-quality ingredients. A real pleasure to stop by and even more so to eat there. Thank you for this wonderful experience! See you soon! I highly recommend this family!

02/08/2026: My wife and I ate here a week ago and were satisfied. We ordered à la carte, it was good, and we told the owner so. We had asked some friends to come along so they could discover this restaurant. Unfortunately, this paella evening on August 1st was not of the same quality. The idea of ​​having themed evenings is commendable, but when you advertise a ROYAL paella, it has to live up to that. When my plate arrived, I immediately noticed the overcooked rice. Then I looked for the shrimp, mussels, chorizo, and squid. I found only a few shelled mussels and a measly slice of chorizo. No squid or shrimp. Fortunately, the chicken was there. Shelled mussels? I've never seen that before. You expect nice mussels in their shells; that's the bare minimum. I showed the owner the photo from her advertisement, created to attract customers. It depicted a magnificent paella with mussels in their shells, beautiful large prawns, plenty of chorizo, and mouthwatering rice. The rice on my plate looked more like overcooked mush. The only explanation for the visual difference was: "It's AI." A rather curt answer. I think I had the right to expect a paella as beautiful as the photo. As for the prawns, I was told they were peeled and in the middle of the rice, or rather, the rice mush that was supposed to be paella. I looked and looked, but I couldn't find them. Again, a paella, especially one that aims to be royal, without beautiful, clearly visible prawns on top—a first for me, having frequented most of the restaurants in the area. Finally, they brought me some prawns, not very large, peeled, to complete my plate. No squid or chorizo ​​to salvage this otherwise bland and incomplete dish. In short, I left half of it, as the rice was simply inedible. My wife ordered the pine forest salad. There was no green salad on her plate. So I checked the menu description, which mentioned arugula. We asked the waitress to bring us a plate that matched the description. In such cases, the cook is supposed to completely remake your plate. Well, no. He must not have been pleased with the comment, and instead of remaking it, he simply threw a handful of arugula over the plate that had been sent back to the kitchen. To finish off this Spanish meal came a crema catalana. It was grainy. Clearly, the cook had a problem with the cooking tonight. A table of six was next to us, and they had the same problem with their paella and crema catalana. On a positive note, the tapas appetizers were decent. The waitress was a trainee, so we won't hold it against her for not bringing bread to eat the chorizo; she's learning, it's normal. We had to ask for it. A little bit of my sangria spilled on my back and my wife's white trousers, but again, no complaints, the waitress apologized. She brought me a new glass but had forgotten to wipe the base. I took a napkin to do it myself so as not to add any more drops of sangria to my face. Now, this isn't about training anymore, it's about doing things right. You don't hand a glass with a base soaked in sangria to a customer. It's obvious they're going to spill it everywhere with the first sip. Having finished our drinks and feeling thirsty, we had to ask for a carafe of water, something that in any good establishment is brought to the table as soon as the aperitif order is taken, so that in this hot weather, customers can quench their thirst while waiting for their drinks. Continued in the photo below.