Boco - Speisekarte

So - new culinary experiences - bet I can't say I've never seen this one come.

Un concept assez ludique. Les produits sont bons. Chacun choisit son plateau repas : c'est rapide et efficace.

I love the concept of gourmet chef and practical food. It's very casual with a sensation of fast and market restoration. Speisekarte ansehen

Um lugar moderno, limpo com ótimo atendimento. Comidinhas saudáveis e gostosas. Sorvete de framboesa, divino!! vale a pena parar e experimentar.

Déjeuner de grands chefs Les plats sont excellents, comme les desserts. Manque un peu d'entrée ou de produit moins cher pour commencer le repas.

A la lecture des intitulés des plats tout semble très bon,mais à la dégustation grosse déception,cuisine finalement industrielle,peu de goût,cher,dommage car le concept est super... Speisekarte ansehen

Un concept nouveau, servir les plats dans des bocaux, c'est sympa et délicieux sans oublier les desserts:A consommer sur place ou a emporter:Vincent Ferniot a fait appel a de grands chefs c'est une réussite.

Disappointed. Being dishes cooked by big star chefs, I expected more refined tastes. But I didn't feel anything exceptional. Too bad that hot and dessert dishes are frozen as the dishes lose in flavor and texture of modified edt foods.

Not convinced by this great industrialized chef but then not at all. The taste is there but the conservation in these frozen jars seems to completely destroy the texture of dishes and desserts, for cold entries it goes. For example, Philippe Conticini's organic green apple compote and melted milk rice became all liquid above, the apple jelly had completely melted... Yet we felt the vanilla well but the liquid texture of the compote to ruin everything. Frankly perso I think it's not worth it, so eating in a company canteen, just about the same. These star chefs should be ashamed to present their dishes like this, all to do more business... PS: for cleanliness it's just the toilets that freake... Speisekarte ansehen