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In a rustic setting you can enjoy Chef Patrick Spriet's cuisine, attablé at one of the many tables with white tablecloths, in small lounges with exposed beams. The front-dish-dessert menu is at a reasonable price, due to its quality: Sauternes-marinated half-baked foie-baked liver is delicious (and you can even order it to take); flat side, the duck parmentière gougère and the pig play with spices and honey are tastier and original; desserts, burnt cream and the pick of clementines are a delight! The chef knows a radius about the many wines on his map. Finally, a special mention for the team of young servers, both thoughtful and always has the word to laugh!
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Members' reviews on LA TERRASSE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Le poisson avait une odeur très forte et était immangeable.
La serveuse et aussi Gérante n'a pas voulu remplacer mon plat...
Elle m'a demandé de payer même si je n'ai pas touché mon assiette et de partir...
Formule 30€ entrée plat dessert avec une cuisine faite maison vraiment savoureuse et des portions parfaites.
Le service aussi est impeccable !
Un dinner de fin d'année gachée par des commentaires inappropriés et la non maitrise élémentaire des cuissons. Passez votre chemin.