An old Parisian bistro renowned for game and we came for it. With my 2 friends, our opinions are mixed, some dishes are good some are disappointing. We loved the ceps in garlic but the garlic is so little that we ask if there are any. Girolles with poached egg lacks sauce and frog thighs cooked oil is a little too fat... for wild duck, very few flesh and many spinach... desserts are really disappointing, the clafoutis is dry, the soufflé is only foams and sugar... yet it’s supposed to be home specialties...
Well welcomed, fast service, lacks a bit of professionalism in the service: we are announced a blanquette while it is beef cheek with a smile but it was the good dish when. The chef who passes to collect the assessments. We'll be back.
Excellent service very professional, warm and efficient. With a special mention for Naïm the hotel master and the director Mr. Not to mention Maud the waitress. Traditional homemade dishes very well made I highly recommend bravo
I knew about twenty years ago, we went there last week, always very well, the value ratio is correct, the staff is listening, we will soon return.
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Very nice welcome, attentive staff, good table,beautiful choice... a flat the turbot returned to the kitchen because not cooked.
When in Paris one should try a souffléSearched the Internet and this restaurant was one of several that made great soufflés.
Smiling servers, unforgettable blanquette, but the Mont Blanc: too much Chantilly and almost non-existent maroon cream
Meals shared with friends. The staff has been very careful for us. I enjoyed the kitchen. Bravo to this team
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This could have been a wonderful evening The atmosphere was inviting and the service seemed excellent.
Why not 5 stars? Simply because it isn't that lively.
Dos De Cabillaud Rã´ti Mijotãe De Lãgumes Dâ??Antan Et Ventrãªche De Porc Noir De Bigorre Jus De Viande
Assortiment Des Terrines Maison De Gibier (Terrine De Perdreau Terrine De Liã¨vre Et Purãe De Grouse)
Liã¨vre Ã? La Royale Du Sãnateur Couteau Ã? La Faã§On Poitevine Escalope De Foie Gras Poãªlãe
Pavã De Saumon Label Rouge Cuit Sur La Peau Fricassãe De Lãgumes Verts Et Sauce Vierge
Lièvre À La Royale Du Sénateur Couteau Façon Poitevine, Escalope De Foie Gras Poêlée
Salade De Truffes Dâ??Ãtã Franã§Aises Du Lot Jeunes Pousses Dâ??Ãpinards Et Girolles
Homard Breton Flambã Au Cognac Cassolette De Petits Lãgumes Crã¨me Ã? Lâ??Estragon
Magret De Canard De Vendãe Rã´ti Aux Raisins Chasselat Purãe De Pommes De Terre
Ris De Veau Franã§Ais Dorã Au Sautoir Ã?Pinards En Branche Et Jus Au Citron Vert
9 Huitres Fines Dâ??Ãtã Nâ°2 De Marennes Olãron Ostrãiculteur Mr David Hervã
