LE VIOLON D’INGRES
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Chic brasserie where you can discover a menu of dishes changing with the seasons and the chef's themes.
The decision taken by Christian Constant, to make his admiral ship no longer a starred restaurant but rather a chic and contemporary brasserie, has completely mastered. And despite this change, it is still successful. In the kitchen, Jérémie Tourdjman and Alain Carrere have the talent to harmonize the positioning desired by Christian Constant, the man who greets and knows all his customers. On the menu, dishes that change according to the seasons, and a chef who offers various themes. In autumn, we revisit the dishes of your childhood but beware it all with a certain class and a certain luxury: pan-fried duck foie gras with gingerbread, pressed beef tongue and duck foie gras in Lucullus way, special hot oysters "Tarbouriech" browned with champagne, raw roasted skate wing spread with shallots and chive, breaded pig trotter andouillette, or, to be shared, a Vol au vent of sweetbreads. For dessert, we recommend you the hot soufflé with Grand Marnier, caramel with fleur de sel of Guérande, a set of gourmet. You can go there with your eyes closed, it is never disappointing and if you're wondering from where this melodious note come from, the answer is: from Montauban.
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Members' reviews on LE VIOLON D’INGRES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Pour explorer davantage le menu, j'ai demandé via Google Translate de partager le plat entre nous un à la fois, mais à la place, on m'a sorti deux plats identiques. Je pensais qu'il avait dû être perdu dans la traduction.
Notre serveur nous a dit qu'il s'agissait en fait de demi-portions. Au moment où deux desserts identiques sont arrivés, nous nous sommes demandés comment cela pouvait être une demi-portion et leur avons dit que nous n'en voulions qu'un, mais ils ont encore une fois assuré que c'était le cas.
Sur le chèque, tout était doublé et en attirant l'attention de notre serveur, il a déclaré que le chef ne partageait pas les plats. Si nous voulions autant de nourriture, nous aurions au moins essayé différents plats ! Non seulement cela a vaincu le problème, mais pourquoi mentir sur les portions divisées ?
Cela nous a laissé un mauvais goût et a vraiment gâché la soirée.
(Avis d'origine)
It’s a shame our waiter let us down as the rest of the staff, food and wine was excellent.
To explore more of the menu, I asked via google translate to have the dish split between us one at a time but instead was brought out two of the same dish. Thought it must have been lost in translation.
Our waiter told us that they were in fact half portions. By the time 2 of the same desserts came we wondered how could this be a half portion and told them we only want one but they again assured it was.
On the check everything was doubled and on bringing this to our waiter’s attention he said the chef does not split the dishes. If we wanted that much food we would have at least tried different items! Not only did it defeat the point but why lie about the split portions?
This left us with a bad taste and put a real damper on the evening.
(Avis d'origine)
오픈 시간에 맞춰 방문했는데 남자 직원분과 빅토리아의 친절한 응대가 굉장히 인상적이었습니다. 물론 맛도 훌륭했고요!
Le rapport qualité prix est à ajuster : la facture est salée.
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Ce fut une expérience formidable, un service ponctuel et toujours prêt à répondre à tous les besoins.
(Avis d'origine)
Booked on Google/the fork
It was a great experience, service on point and always ready for any needs