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Address with interior courtyard offering hearty dishes with traditional and seasonal products
The big porch may seem slightly obscure at first glance. But don't hesitate to come and discover a newly refurbished basketry. The room is fairly sized and enjoys an authentic style. In summer, we will prefer the peaceful and luminous interior courtyard. But the best surprise is in the plate with homemade terrine, crustacean cream or risottos with lentils. The dishes are copious. The products are quite traditional and follow the seasons. In summer, the pistou soup is very popular.
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Despite a warm welcome moreover and a very original, you could not praise here, the cuisine served by this restaurant.
We can not say that is not good, they are bad.
A few explanations for 2 people, one evening, the 23rd menus plus wine, wine about which we speak has all the time .pour one adissions from €62.
First dish, a homemade terrine pink and white bland, grasse and its mall carved and tasteless onion jam.
Second dish, goat has tapenade without interest and original with local cheese.
It is two dishes entrance are accompanied by a sheet by green salad, two cucumber slices, a radish for two, some carrot ends, from the very market corner, salsa bland and therefore not traceability. (in the country of olive oil. )
Dishes: cod rack mall defrosted and very mall heated, dry, sauce seafood has water, so powders, an aubergine caviar served hot with a strange enjoy mi toothpaste mi soap, beans Peru cooked has water, seasoned fresh legs water, too.
The second dish does one touch the stew has meat third category and more bad pieces, without a sauce, meat have you it was cooked inside? 3 small farinaceous and poorly cooked potatoes.
These dishes without any seasoning.
The bread that accompanies the complex was chosen for its price, without commentary on this chewing-gum.
Desserts: crème brûlée is apparently venerable advance and cakes frozen but spoiled by fruit sauce large distribution.
The wine recommended by the owner has nothing to tell and do not owes its existence on the menu that the price make by its dealer.
This report with the cost price and cost purchase one you explains it has table, in commentary food and menu, if!
It is essential for a restaurateur to drip food, opt for the products and ingredients by preferring small local producers and especially when it is not cuisine and it is the case in this restaurant, a critical look on its chef.
The question can you work as restaurateurs when you are not gourmet is even and lovers products from his regions, curious about local flavours and respectful of its guests avoiding their offending the tastebuds.
You have an amusing setting, welcome and very friendly and your needs to well show through then grace, drip cuisine others to awaken your critical spirit and improve the content of your plate.
The clientele room will follow while supporting the winter crowded.
Warmly
a lover gourmet, jealous of the precision of value.