La Belle Excuse - Piatti

7 Ici

➤ 7 rue Conchette, 63300 Thiers, France

Piatti • Pizza • Glace • Fromage • Mexicain

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"We have lunched with pleasure in this very original "restaurant-echoppe". an old house with friendly kidneys. The welcome is coming, the friendly service, and the dishes served in an original way. The charcuterie is of high quality, grilled toast with tasty cheese, and delicious artisanal ice creams. All for a reasonable price. We went back with a nice spice bread and a cheese bought in the shop for a reasonable price as well. We did not regret having chosen this restaurant !ni for having previously booked by phone. We advise people with an imperative schedule."

Cosina

➤ 4 Rue Du Bourg, 63300, Thiers, France

Piatti • Pizza • Sushis • Viande • Salades

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"Charming little restaurant on a street from this surprising city that is Thiers. We have very well eaten, the plates are hearty (unfortunately more room for dessert and the street being not very passerby it is nice to be on the terrace!"

Le Chaudron

➤ Thiers, 10 rue Denis Papin, 63300, France

Piatti • Cafés • Européen • Français • Asiatique

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"A good meal with specialities in the dish, desserts are revisited in a way that I have moderately enjoyed but for taste nothing to say. Small warm and pleasant restaurant. Small flat: the server was wrong in our order."

Crescendo

➤ Centre Commercial Carrefour Zac De La Varenne, 63300, Thiers, France

Piatti • Pizza • Steak • Viande • Poulet

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"I stopped drinking coffee a Saturday morning before I went shopping. Very good reception from the waitress at the tea lounge area, very pleasant and very smiling. I'll be back with pleasure."

Le Coutelier

➤ 4 Place Du Palais, 63300, Thiers, France

Piatti • Cafés • Poulet • Poisson • Chèques Restaurant

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"I went to this restaurant accompanied by my mother and grandfather and we were outraged and disappointed. With my mother we took hamburgers (the Bougnat for me and L'italiano for my mother) and it was good but no more. The burger's bread is hard, even too toasted for my mother's bun and what surprised us was that the bread was pink. We are told at the end of the meal, that they work with local producers (which we also encourage) and the baker who provides them with burgers' bread adds food colour to the hibiscus seeds. Ah. Original, but the waitress could have put the forms to tell us instead of telling us explicitly that it was coloring, but it doesn't bother me any more than that. The most shocking and disappointing remains the 'Aligot commanded by my grandfather. Eatable, but we can clearly do better at home. The 'aligot didn't make any cheese and taste, it was to wonder even if there was cheese! My grandfather complains to the waitress who visibly does not appreciate the criticism and gives the impression that it is 'e**erde'. The waitress says she'll talk to the chief and then nothing. In the second shot, she tells her they're gonna do one more. Of course, he never had it. When the waitress came to get rid of us, she tells us that it will be exactly the same, so no question of getting the pain. On the outskirts of the restaurant, we get hit by the chef who smoked his cigarette outside and ask us if the meal went well, if there was a problem. And then we learn greens and ripe steps. My grandfather explains to him that his aligot was frankly disappointing and the answer of the chief: he has 6 years of experience in the 'Aveyron' (where is VRAIMENT the specialty of the 'algot'), that he knows what he does etc. But the best is that we are told that their aligot is made with potato pulp (usually used for the animal food, it is made from the starch of the potato) for the purée and they used the apple of 'Aubrac which is a farmer and non-dairy cheese so it is normal that it does not taste AND that it does not taste The best one: he tells us very clearly that he had other customers complaining about the food and even that a customer told him that it was ch*er! But the leader persists that it's his specialty and that he knows what he's doing... just shameful. In addition to this opinion, I allow myself to respond to the answer of the owner that I had received following my opinion: it is more shameful to speculate that my grandfather has problems as serious as alcohol. He was not drunk that noon is he certainly has no alcohol problems as you have repeated it several times. It is certainly the kind of big mouth and the voice that bears, it certainly is not a reason to speculate like that. Never of my life have I heard of potato pulp to designate the flesh of the potato. You claim to be a family restaurant without pretention, yet you clearly take us up and hide your mediocrity by saying that we don't know anything about it in culinary terms. Why don't you question yourself for a while? You admit yourself that the 'aligot file and has taste, yet yours didn't spin and whether it was the waitress or yourself, we were told that it's made with Aubrac's head, it's a cheese that has no taste. My original opinion had no misfortune, and yet you have claimed that there were some and that you therefore felt obliged to answer me, even if you don't care what I think, as you said so well yourself. If you can't accept criticism, put the key under the doormat. Having positive opinions does not mean ignoring and sending the negative opinions."