Le Dragon Bleu - Speisekarte

Entrepotes

➤ 18 Avenue Jean Jaures, 83120, Sainte-Maxime, France

Speisekarte • Pizza • Français • Thaïlandais • Barbecue/gril

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"Being a commissioner we were looking for a holy maxim for 5. Of course at this time, we have been denied many to this one. Falling a little by chance, we were subjugated by the decor. We were in the mood, racing car hoods on the walls, introductions from everywhere, maids as a tray for the covers, this was a happiness for the eyes. As for food, it was delicious and very reasonable at the price level. Well presented, well served, say more, go on!"

Gandhi

➤ 3 Allée Du Quai De L'Epi, 83990 Saint-Tropez, France, French Republic

Speisekarte • Sushi • Indien • Asiatique • Végétarien

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"This restaurant is very small at first sight nothing exceptional but we wanted to change a little in Corsica the Indian restaurants being rare or the little that there is not at the level. We received a very good reception, the server took care to explain to us all the hot dishes not smiling anything to say. The kitchen is perfect to see too copyy for us. But very good flavors. Go without hesitation you will travel culinary"

La Vague d'Or

➤ plage de la Bouillabaisse, 83990 Saint-Tropez, France

Speisekarte • Kebab • Français • Provençal • Cuisine Créative

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"we had the 5 course menu, 1 normal, 1 vegetarian. the vegetarian was good but not up to the standard we experienced in similar establishments and not on the level of the non-vegetarian. waiters also did not mention it. it was just a small part on the bottom of the menu. we felt that's also about the appreciation it got from the chef. in our opinion, if u offer a vegetarian menu, it must be on an equal level as the rest of the menu. it wasn't (seems as if les légumes alone just are not much of an inspiration to the chef which clearly reflected in the courses). it wasn't bad but from a 3 star restaurant I expect fireworks even without meat; especially if the theme is provénce. the normal 5 course menu was good but the overuse of grapefruit started to annoy me after the second time 4 or so slices were used on my dish as it was way too sour, clearly overshadowing the other flavors and the note of sour even persisted through the coursesafter the palette refreshener which also contained some lemon notes came the dessert (kind of lemon tart) which was so sour that we both could not finish it. it was like a punch in the face after such perfectly and tastefully balanced 4 previous courses that explored familiar and unfamiliar flavor profiles and combinations (on a deserved 3 star level in my opinion - even though I missed obvious associations to la provénce). the rest of the desserts (which seemed to make up of 30%+ of the overall food volume; no idea why such an emphasis on sweet/sour for just a 5 course meal) couldn't help and were clearly on a much lower level as the rest of the food which was very disappointing to us. also, to be honest, lemon notes belong more to Italy than to the provence (google oops I dropped the lemon tart). all in all a mixed experience which started strong and gradually worsened. A bite into a lemon or grapefruit would have given me a purer taste of la provence if i wanted to explore the perfect sour note. service was excellent, excited and friendly. wine pairing good."

Le G'envie

➤ 67 Rue Du Portail Neuf, 83990 Saint-Tropez, France, French Republic

Speisekarte • Bistro • Français • Terrasse • Bons De Restaurant

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"For the first time, it was really extraordinary. The very nice and friendly welcome and the dishes were a real killing. We were in a group on March 15th and everyone was happy. We will return with great pleasure and above all we recommend without reservation."

La Cuisine De César

➤ 45 rue Paul Bert, 83120 Sainte-Maxime, France

Speisekarte • Kebab • Cafés • Français • Asiatique

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"It was the best of meals, The second, not so much. On the Wednesday evening we explained that we needed one gluten free meal. We were immediately handed over to a charming lady, who we took to be the proprietor. She assured us that she would confer with the chef. We ordered a “coquelet roti” with a cream and grape sauce and a fillet steak served without sauces. Chips were covered in gluten but the chef proposed a salad for the steak and the “coquelet” came with a Gratin Dauphinoise. All the food was delicious. The chicken was soft and sweet the sauce had a depth of flavour aided and abeted by the small bursts of sweet grape juice from the grapes within it. The steak was perfect; maximum of flavour from the seared outside, maximum of soft juiciness from the tender pink interior. Dessert was a fruit crumble that had not had the crumble added, pronounced delicious, and a crème broulee. The crème was not a traditional baked vanilla egg custard. It tasted like a flour based preparation and was devoid of vanilla. All in all, the service had been attentive and the food mostly great. We determined that we would return for a second meal and looked forward to it.Mistake! Sunday evening, the waitress remembered us, and promised to check for gluten free food. She checked the Champaign sauce that was served with the Salmon. We could not have it. She was not aware that the rice, the dauphinoise and the chips all contained gluten. She suggested salad. We said that would be fine. The Dorade Royale, one of my favourite fish was sold out but they could offer Sea Bass. O.K., that would do. The salad delivered with the dry salmon was a simple bag mix of leaves, not the fresh mixed salad it had been four days before. It had brown stalks and tasted stale. The fish was undoubtedly the worst cooked fish I have ever been served. It had clearly been laid on a metal tray and placed under an electric grill. It had not been turned or moved until it was served. Consequently, the top skin was like leather. It defied my efforts with the serrated knife provided to cut through it. I had to prize it off to get to the very dry fish beneath. A simple glaze of oil would have ensured that the skin became crispy and a delicious part of the fish. It would also have ensured that the (Chef?) remembered to turn the fish under the grill. When I turned the fish on the plate, the lower side skin was a soggy mess where all the juices had soaked it through. Scraping it off, the second fillet was edible, despite the attentions of the chef. We told the waitress what was wrong with our food. She said she would tell the chef. We don’t know if she did. We did not see him."