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Restaurant in Bargemon preparing a traditional and home-made cuisine, seasonal, fresh and market products
A charming front and a beautiful outdoor terrace with 18 covers decorate Sophie and Yannis Lefevre's restaurant, which celebrated its 10th anniversary in April 2016. The chef's cuisine is traditional, homemade, foie gras, veal kidneys with old-fashioned mustard and plays on the seasonality and freshness of the market's products. In season, game, including a stew of wild boar with red wine and mushrooms, enrich the menu. Desserts are also homemade, chocolate tartlet, tiramisu...
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Members' reviews on RESTAURANT LE TANDEM
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Than i orderd duck - the gravy was terribile- dessert was chocolat Mousse, ist was a Glass of Mousse 3/4 Full with chockolat artificial powder and a Lot of suuuuugar
My wife got veal with mushroom ,on one side was the mest raw, the other side was done,
The gravy had no Taste - We Booth got sauted vegetable it was overcooked also and no spice
Iam usualy Easy going because i Know it Could get very busy in the kitchen.i am a Cook too. Bit We were the only one at the beginning
Resümee: 90 Bucks vor what?
A connaitre.