Versailles
Chez Renaud

Chez Renaud

4 rue Philippe de Dangeau, 78000, Versailles, France

Viande • Poisson • Français • Européen


"As I was to spend 5 days working and visiting Versailles including two days with a great international patissiere / chocolatier on a one to one development session my pulse had quickened just for the fact I would be eating my beloved French cuisine again.Chez Renaud was only 100 metres from my hotel in a pretty Versailles street and close to a typical quite picturesque square.The restaurant was bright and cheerful enough but over lit for an evening meal, the waiter appeared promptly enough. There were only three or four other tables occupied.Let's get straight to the point. This was some of the worst so called French food I have ever tasted anywhere and the standard of cooking was just appalling.I should have started to worry when my starter of Coquille Tart appeared within two minutes of me ordering. It was a disc of pre-prepared puff pastry topped with the tiniest over cooked and destroyed scallop on it ....with salmon !!!! Salmon however didn't appear on the menu. The fish was also destroyed and bone dry. The side salad on the plate was presented with a squirt of balsamic glaze that can be purchased from any French supermarket.The main course I ordered was Agneau en Feuilletine. Sounds good ?? A lamentable disaster and a disgrace to French cooking. A hard lump of lamb muscle (from which part of the animal I have no idea) was served with a 'jacket' of puff pastry which was falling off. The meat was cold, cooked to death some time that day and so tough I couldn't even eat half. The accompaniments were so bad and ill judged it is hard to describe them. Boiled carrots, one of those dreadful little flans that the French bistro seem so keen on, tomatoes and boiled to death leek. With what potatoes ? Chips !!!Tired flabby luke warm chips !!! Utterly appalling. I say with all honesty I ate much better school dinners than this in England as a child 40 years ago !I tried to swill down what I could eat with a pichet of St. Emillion ! Sour, thin and no semblance of fruit. This chef here quite honestly isn't a chef who has the nerve to put such dreadful food on a plate and expect the paying guest to enjoy it. Without doubt one of the worst pieces of cooking I have ever experienced, anywhere. If a commis chef cooked this for me as an interview for my kitchen they would be shown the door immediately. Avoid at all cost !!!"