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A few benches, from the industrial chairs, a welcoming counter, a casual service… At the head of the Coq de la place since February 2014, Benjamin Berges has a certain art of living (and eating) popular and user-friendly: seasonal cuisine, bistronomie, seasoned with local products and a good mood. We share excellent moments around tradition of tradition (lamb of lamb, veal head) patiently stews, or desserts that make "wow! " to customers, like this flash ÉCLAIR-chantilly and caramel salty butter. Everything is naturally cooked on the premises by this master-conservator, who relies on "a super team" and "quality producers".
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Members' reviews on LE COQ DE LA PLACE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Un grand bravo à toute l'équipe, j y reviendrais, c'est une promesse !
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