Les meilleurs restaurantsde cuisine française en Thiais

13/12/2024: 2024 Dec: Come back from time to time — nostalgia — with the ever nicer holiday menu — and also there, the new Auvergant Burger pastrami Saint-Nectaire cheese sauce black garlic mayonnaise candied onions excellent! April 2024: I come less often, because the reductions in the Fidélité Expert offer that I had contracted disappeared without notice, and the prices have become excessive with a complete à la carte meal which can exceed €60 and simple minced meat at 22€, and that the dishes developed with truffles or Wagyu have also disappeared, leaving only classic and expensive grills, although successful, as well as a more expensive and quality wine list inferior taste: too bad = 4 ⭐ — in the meantime the Bertrand Group is doing very well with 2.8 billion in sales in its franchisees — this place and the service remain good — all this is a chance to discover other restaurants! March 2024: This evening, another full restaurant with a queue that doesn't go down in 2 hours! However, I was very well received by Nevine, and very well served by Chloé with a smile - speed - efficiency - and thoughtfulness - in tandem with Amara in the kitchen: it was remarkable given the crowds! Feb 2024: The improvements are confirmed — the Wagyu steak was perfectly served and prepared — it was Céliane and the brand new Merveille who took care of my table with as much kindness as efficiency — as well as Chloé and Lisa — I I was only able to speak for 1 minute with Nevine who is running around trying to sort everything out = 5 ⭐ — the smooth running of the restaurant comes first 👍 2024 Jan: Finally a change in the kitchen with all the successful dishes this evening +1 ⭐: the restaurant is raising the bar 🙂 — the service continues at the top with Nevine who is present on all fronts and always successful with a nice queue of waiting every Saturday evening 2024: Still having difficulties in the kitchen with an overcooked and lumpy baked apple like all the others prepared in advance - successful blue cooking, but a little cold - therefore learners in preparation - finding and keeping good, motivated staff is difficult these days these days, I know... The wines and cognac remain excellent. The service is also very good, as before, but the people in the room risk becoming demoralized if the dishes do not follow sufficiently. That said, given the crowds of shops and cinemas, the place is always full and does not require much effort to film. It remains an honest Hippopotamus which just lost its place as top of the top in Guillaume's time! 2023 Dec: A place and a team still friendly as in the past, but a real decline in the kitchen with for this evening barely warm Patatas Bravas served in the form of poor little diced potatoes browned in a new spicy white sauce unappealing which no longer resembles anything if we compare it to the original dish - and let's talk about the Christmas Beef Filet Chateaubriand with pan-fried foie gras served entirely covered in a wine sauce to the point of drowning the entire plate, the fillet and the foie gras, and without notifying the customer — my neighbors are not as lucky as me with their dishes and also suffer from really excessive waiting times — at more than €50 a meal when you take improved dishes, it's an accident, you can expect better — they no longer make an effort in the kitchen or they are new people who don't know: c 'is 2 ⭐ in less... ...

09/12/2024: Friendly welcome as always...perfect menu for this Sunday lunch No waiting time during rush hour. Very attentive service

23/09/2024: Thank you jh Rudy for the good service you made us want to come back because in the past we had been disappointed. You are a good person, very well eaten, very warm welcome

23/09/2024: For a first, it was successful. Very pleasant staff. Smiling.