Aizenay
La Sittelle

La Sittelle

33 r. du Mar.-Leclerc, 85190 Aizenay, France

Sushi • Pizza • Mexicain • Fruits De Mer


"Let's start with the excellent The service, the friendliness, the professionalism that we feel right, the framework But we stay on our hunger Why? Because we have the impression that the chef hesitates between a rather family kitchen that corresponds to the site and the city and what he must have lived in prestigious houses In a menu at 34 euros there are on two entries one with a supplement and on both dishes also one with a supplement you no longer have any readability on the prices and if you want to keep the menu at 34 you must keep the oyster for which there is no explanation and meat.. All this is confusing Make a menu at 35 no extra charge, with a choice of two entries and two dishes or a 34 with unique dish as with starred restorative jugs and lunch menu) Using anginus to make a scramble is of no interest since Angus finds its reason to be in the dessert L grilled eggplant brings nothing if it is a little snoring in a dessert with a very banal flavor There too the chief loses a little Finally choice of wine with glass without choice because for white 11 euros what is expensive and both at the same price And wines close enough, a Vendée and a Musadet... A Vendée at 8 EUR and a sancer at 12 would have been wiser... Idem for the red a cdr of negociant.... at 8 and a Brissac anjou has 11... A negrette from Vendée to 8 and a Chinon to 11 would have been more sensible And what makes a barn of fathers several hundred EUR in a restaurant of this type? There again we don't feel mastery... The frame is nice The couple is nice But it will be necessary to choose exactly what they want to do if they want to expand their clients beyond the city C is what I wish them because it feels that talent only asks to express itself provided that they do not lose themselves in a pseudo modernity Simplicity is the first of the talents Wear sometimes a little just tuna with the 5 euros of supplement) We will come back next year to see the evolution"