CARLINE HOTEL-RESTAURANT
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Restaurant beaunois proposing an inventive and local cuisine based on fresh and seasonal products of the chef Sylvain Brugnot.
Le Carline is a restaurant of Beaune set up in a comfortable and accessible three-star hotel. The chef, Sylvain Brugnot, chef but also pastry chef loves his job. As he is a Master restaurateur, you can trust him because he offers an authentic cuisine made up with the fresh and seasonal ingredients and through which you can find real specialities. In particular the fondue vigneronne with beef fillet. For those who wish to discover the Burgundian delights, you have the poached eggs with the Burgundy wine or the Époisses, the spotted ham, the gourmet Époisses, cheek's walnuts of beef bourguignon… The à la carte menu changes according to the seasons, but the suggestions are always inventive around the classics of the terroir, like the beef fillet and its morels sauce and foie gras or the beaun'burger with a rumsteak of Charolais beef, a mayonnaise with Fallot mustard, refined époisses and gingerbread. We like the beautiful presentation of the dishes. Admire also the comfort of the room with the "modern chic" trendy deco, but not that much.
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Personnellement je me fou de ce genre de réponse et étant client m'attend à un autre accueil.
Je suis un jeune retraité ayant travaillé 48 ans dans l'hôtellerie restauration et j'ai rarement vu une telle chose, nous avions toujours à cœur de privilégier les clients dormant à l'hôtel sous quelle que forme que ce soit mais au moins ils pouvaient se restaurer.
Pour info vu que j'avais le temps entre 7h30 et 21h je n'ai pas vu plus de 12 clients en salle (peut-être des habitués.
A chacun de nos déplacements nous privilégions toujours les logis de France et pour la quasi totalité c'est que du positif mais la déception totale.