2 /5
Bewertung
★
★
The concern in franchises is that you have very good and very bad, no luck, here is very bad. On Sunday noon, we pass in front, we say, hold a dish quickly made ... and we were entitled to :l'Oosso bouco came out of a plastic pocket and spent in the microwave not long enough), the dish is served cold, and, to the most expensive meat in the world at a kilo, i.e. a carpaccio of beef or the slices of 2 microns to cover the white of the plate. The room chief understood our discontent and made a commercial gesture. However, what sadness of having such a restaurant.