Go there and contact
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".
Did you know? This review was written by our professional authors.
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.
By humanity for the waiter probably new who had already made an egregious blunder of invoicing with the previous guests, I left fallen .4: 00 after the meal remains on the stomach in every sense of the expression. Foot-note the previous guests were patrons and were reimbursed, we were visiting!!!!!!!!