"We ate there with family on Sunday noon, took a menu at 38€ entrance - dish - cheese - Dessert. Positive points: - very good reception - smiling and helpful staff- not too much waiting between each dish, just what it takes - super decoration and very pleasant frame - excellent foie gras entrance with touch of originality (glace). - cooking meat and perfect fish- excellent and tasty aperitives-! Very clean establishment. Negative points: - for entries, generally good! but nothing extraordinary. Smoked salmon too salty and too hard texture. no identity for each dish: especially the main dishes, having exactly the same fillings and the same presentation. appetizing but that's not what we expect from a gastronomic restaurant. - for the big disappointment cheese: it seems that it was served "vite fait bien fait": not necessary and a little heavy between the dish and the dessert. Once again too simple, not bad but lack of work of flavors-! desserts too classic and too sweet, quality of the products to be challenged. balsamic vinegar as a dessert decoration has nothing to do here-. Very pretty room, but too close to the other guests, we couldn't hear each other. there was a lot of people that day it is however not perhaps like that usually. = frankly average flavours, foods not at all sublimated. I found that overall there was clearly a lack of seasoning and gustative surprise, the foods did not marry specically together. disappointed with the titles on the menu. I've had to put my plate on several occasions. No originality. sauces (salads, meats) give the impression of being completely scrambled (except for fish). To summarize I would say that the price quality report is frankly disappointing. disappointment of the idea that you make dishes by reading the menu that promised originality and flavors. I know there's work behind, and I'm sorry to point a "let's go." may be that the very identity of this establishment, which for my part has not convinced me. quality of certain products to be challenged. I don't recommend this restaurant unless it lowers its prices."
