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"Top! Tradition and atmosphere"
Teléfono: +33240897367,+33466700899
Dirección: 2 Rue Xavier Tronc, 30128, Saint-Gilles, France
Ciudad: Saint-Gilles
Miércoles: 12:00-13:00
Viernes: 09:00-21:00
Sábado: 09:00-21:00
Domingo: 12:00-13:00
Platos: 9
Comodidades: 25
Categorías: 5
Reseñas: 2105
Pink radish, first dish. No addition of salt or citrus. Crisp on top had gone soft and chewy. Brunoise raw radish underneath. Soft flavours, boring first dish. No fiery radish notes. Prawn, 2nd. Prawn shell puree, gritty, again no salt. No pure enjoyable Prawn head flavour. Cauliflower garnishes, no salt or flavour. Cauliflower vail, covering the prawn tartar tart just tasted of nothing, over set with the gelling agent. Prawns were nice. Some cubes of jelly, which again I have no idea of the flavour it was supposed to be. Enjoyable smoked almond cream. 3rd, tomatoes. Big dice tomatoes, with a cardamon and cocoa tuile, I think it was cocoa. The tuile was nice, intense and strong, worked well with the dish. Tomatoes themselves annoyingly didn 't taste vibrant. Small hints of garlic. Again, I just felt the dish underseasoned. 4th, monkfish. The worst dish, never in any michelin restaurant have I had the internal temperature of fish higher than the external. 70c+ it burnt my lip. Really strange, not 1 worthy. With a ravioli of 'celeriac ', not celery as it was on the menu. I appreciate that it is translated to English, but still you are a 2 stars establishment. The raviolo, was just a blanched sheet of vegetables, with a ghastly looking dark brown celeriac puree. Buerre blanc from celeriac juice, was Ok. Again the whole dish lacking seasoning, acidity. 5th, oyster. Most subtle flavour of oyster, another over set cream, bad mouth texture. With a side dish of cardamon tuile, spirulina butter.. was just butter and spirulina piped on a tuile. Seasoning again, no fresh sea flavour you expect from an oyster. 6th, zucchini. Technically a nice dish, truffle mousseline wrapped in courgette flowers then steamed. Lovely soft delicate texture in the centre. Well cooked, annoyingly the truffle was of a tapenade, I think bought in. Tasted overpowering and false, truly ruined the dish. Served with a beurre blanc of the juice from the seeds. Tasted nearly the same as the celeriac beurre blanc. Some what grainy courgette puree and a roll of raw courgette. Again lacking seasoning. 7th, lamb leg. Served pink, somewhat looked swollen from being cut. Meat I have never seen like that, the inner meat protruding out. Lamb was seasoned. Served with a very nicely cooked crispy ris de veau. Probably the best thing I ate. Carrot taco, served on top of a puree, so not a taco no more. Really soft and soggy. Turnips season with kumquat juice, just raw 'tagliatelle ' sheets. Served on top of the taco. Lamb sauce, thick and gloopy, not a nice jus. 8th, rhubarb. Rhubarb sheets cooked, with a jam in the centre. Sorrel sorbet. And a stock syrup infused with the peelings of the rhubarb. Just red sweet water, no ginger, anise, or other aromats.. just sugar, water, peelings. Other details, I asked to see the wine menu stating that I would like a montrachet or chassagne. They came back with a freshly opened bottle of chablis. So ofcourse I didn 't want to say no, as it was just opened. One of the dishes, the cutlery was perfect for falling in the plate. Just simple things that should be thought about. However, regarding the cutlery I was amused. Just summed up how poor this '2 ' experience was. Overall I would not go back, or recommend people to spend their money there. I flew from the Netherlands especially for this, it is a shame. Also may I add, I was dining alone and there were only two other table for 2. So 5 covers the entire evening and I feel that the food should have been the best available. I would not like to dine here whem the restaurant is fully booked
We did not see the 2nd star here and we don't understand how it can have been kept this year. Actually, we definitely had more interesting and tastier experiences in 1-star restaurants in the region. Food: nothing exceptional nor memorable, bland tastes, creams and mousse EVERYWHERE give the impression that every dish is the same, in texture but not only. Two plates were even visually quasi-identical (maybe a choice of the chef, but not one of interest for us). Atmosphere: potentially nice terrace but, perhaps due to covid, our table was almost in the garden and under a tree: a barrel of bugs hit us, our table and even the plates during the evening. The staff offered to move us inside before the dessert. Service: no welcome at all upon arrival, a cold goodbye at the end without asking for feedback on the evening (although the opportunity was there), major waiting at the beginning (we suspect to set a manageable tempo across tables for the kitchen) and before the desserts, including a frankly distasteful 15-min wait with our empty plates on the table. Kind but disengaged staff, hardly a smile. Lastly: 8-course menu of which one is a palate-opener and another is a palate cleanser (sorbetto between fish and meat section) that, in other restaurants, are complimentary. So rather a 6-course than 8-course menu, hence too high a price for it, even if all the rest had been perfect.
