"First, the foie gras: it was served with salad, olives, pepper and a jelly (incipid.) Where's the lead? concerning the foie gras in itself, it was served too hot (it began to melt in the plate.) the pot-au-feu salad: after having salted it, I ate it. The cooking of the meat was impeccable. Lamb mouse: nice cooking, but accompanied by a gilding, gluante Provencal sauce. out of a vacuum pocket? I wonder. the blue cord: probably the worst. To taste, something was not fresh. We return the plate, the chef tastes and recognizes that something is wrong. When you love your business and your customers, a dick with a dick product doesn't come out of the kitchen! In compensation, we are offered the torched pie (managed with the aperitif) and we are told another, which was good, fortunately. In short, we will not return."
