Le Monocle - Menu

Moment sympathique passer à deux, personnel très professionnel, peut être un petit bémol au niveau de l'addition.

We had a great time at the Monocle, welcoming cuisine and atmosphere all there was favorable. I strongly advise this place.

Thanks to Christine for this invitation which we had the surprise at the hijack of an act signature by the table and the welcome Bravo We recommend

I had never eaten the bottom. We went to 8 people following a friend's opinion. Everyone enjoyed it. Excellent cuisine, professional service and acvue. We'll be back.

Medals of lottery to the asparagus to be damned. A beef net more than delicious. And a welcome that only gives a desire: very quickly return. What more to say except perfect!

It was the first time I came to the kitchen a delight I enjoyed the waiter nothing to say very nice and for the atmosphere nothing to report that it was last night not too normal for a day of mid week restaurant very welcoming good day and soon

It's hard to assess. Because v very, too hot inside and no air conditioning because the doors open for service outside. Not convinced. I was going there for a cassoulet... but no brick cassoulet, goat. . The pastilla is very good. The salad entrance. Certainly very well in normal season

Lunch for 2 reserved at the last moment, person on the phone very friendly and welcoming. Free parking between noon and two. Simple, hearty, tasteful and well appreciated meals on the plate. Roasted with grated cheese pasta and panacota mango, bread is of very good quality and fresh. small glass of fresh soft white, quick and efficient service, nickel when you don't have too much time.

Nice quiet atmosphere the server that served us was overwhelming, service a little long we started at 12:30 we received our entry 13:15 followed from the dish at 13:45 and for dessert at 14:10. For a restaurant service it commmençais to make a little long L enters very smoothly the crispy and cold The dish was great but only the duck was very dry it would have been necessary to do it in a shell? And mix it with a bit of his juice to make it my dick out of the juice and she's exellent For dessert I stopped cheese The menu has 28 € and I would come back well to take the menu by esperating can be ameiliorating the cooking of the cannard to make it dry monk