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Traditional recipes based on fresh products in Aix
The BE has been on the front page of the new Aix tables since the Nahon brothers took over this institution, which was the headquarters for young students in the 1980s. The ambition is to restore the brewery spirit by working with good products in traditional recipes, egg mimosas, braised beef, homemade entrecote frites, andouillette. This is Maxime's business, who studied at the Bocuse Institute before moving to Ducasse. The menu is short, we go to the essentials or we take the special dish of the day. In the afternoon, we recommend stopping by for chocolate at l´ancienne. In the evening, soundtrack and mixed clientele, for a late drink.
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La salle césar servie que j avais choisie n'était pas une vraie salade césar dans sa composition. Pas de copeaux de parmesan, pas de croûton !
La salade était faite quasi que de côtés de salade.
En plus, chère pour une qualité limite.
Sauce pas faite maison...
Restaurant à éviter.
Trop de serveurs qui tournent pour rien...