AU BON TERROIR
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You were looking for an address where eating with a small budget, Au Bon Sol could have been the address you need! Unfortunately, the reception is far from warm. Like the boss. Here, although the sandwiches are prepared with good campaign bread, cheese produced on the farm or champagne from Meaux, Provins or Melun to the choice, the quality is not always on schedule. Nevertheless, you can take a gourmet tray composed of charcuterie and campaign bread for 9,50 € and cider and beer from Brie are glass. The latter is very good indeed! For information, you can also buy a goat cheese from the Chèvrerie Des and the specialities of Provins and Seine-et-Marne. In short, you will have realised it, Au Bon Sol could have filled you… In the end, we are disappointed.
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Members' reviews on AU BON TERROIR
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Pour 4 Adultes en bonnes santés en arrivant, nous sommes ressorti avec une envie de vomir
douleurs abdominales, estomac nauséeux.
Impossible de digérer ce que nous venions de manger, nous nous sommes dirigé vers la pharmacie la plus
proche pour acheter de l’ oxyboldine digestion difficile.
Trois d’entre nous avons pris la «planchette de charcuterie » lamentable !
et un d’entre nous le «carré d’agneau » avec certitude du sous vide, rien à voir avec les produits du terroir.
Le résultat fut le même pour nous quatre et sans appel, les premiers symptômes dés la sortie.
Vous avez compris qu’il vaut mieux passer votre chemin.
It seems that according to the 2 praise comments (which start to date), gives it has changed in this hotel!
General appreciation: After - by mistake he had lunch in this 'hotel' I do not even dare to describe as Restaurant, out of respect for the others (Saturday, August 10, 2013), I can only recommend to go elsewhere... The service is not friendly - not hello, not Au-revoir (or farewell) and slow, the dishes is repugnant, we took salads from the menu of the sea, the salad leaves were covered with white jelly... so dishes prepared from of the hour or the day... A few small pieces of smoked fish which must for under the salad leaves cooked by the cold... A table derrrière turned us their boards meats, the pâté was mildewed and the either not attractive rest... It is ashamed that tourists who was the majority of the clientele is therefore taken for caves, happy if they do not leave sick given the freshness of the dishes!