Restaurant le Clos du Roy

We chose Clos du Roy for our wedding that took place this Saturday, June 3, 2023. But then what performance!!! A culinary show from the aperitif to dessert, we took a lot of eyes and taste buds. No false note, a roundly conducted case, a team of ouff!! Quality work, undeniable professionalism, very available, and undeniable sympathy. A great thank you to Philippe, Pierre, Tony, Séverine and Valentin for their outstanding professionalism, you have swollen the whole assembly to start with us. Choosing the Clos du Roy is bringing gastronomic cuisine and perfection to your wedding. Another great MERCI to the whole team. Greg and Laurie

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We chose the Clos du Roy pr our wedding on 15/07/23. Everything was perfect! First, the room team was great. Thanks also to the 3 chefs for their presta! Everything was a success, our guests made great returns. The animations have much more, especially the brasero, the meat was superb. Cep creams too, and very generous in foie gras. The desserts were superbly appreciated! The brunch terrine is also a crazy! Thanks also to Severine for these tips, flexibility and many changes we have made throughout the preparation of the wedding. Severine was great advice. Thank you all again! I wish you the best for the future.

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Thank you to the Clos du Roy who made the perfect weekend from beginning to end! All the team besides Séverine, Valentin, Lauriane, the three talented chefs, the team of servers, all were of a kindness, availability, and professionalism out of standards! You only have to let your eyes be guided! And don't talk about delicious dishes, entremets, desserts, etc that we have enjoyed throughout the weekend... All the guests were more than REGALED! Don’t hesitate to call them, they’re PARFAITS! Thank you very much to the whole team!

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I'm getting out of it and it's a good surprise. I was invited to my grandmother's birthday. service was excellent, very fluid and the waiting was almost nonexistent. We ate very well, a real heart blow for the main dish and the egg of the meurrette. Ah, not to mention the potiron velvet during the aperitif! Unfortunately, I couldn't touch the dessert that contained traces of almond for both, and I had, in less than 10min, a dessert specially designed for me and it was simply perfect!

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We're back from L's wedding

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