we have booked here dinner as something from an impromptu way on our food-centric trip to france. After we spent a week with michel guerards kitchen, we were a little careful whether this restaurant on the same. could provide flat or not; as it turned out, our thoughts were completely unfounded as the kitchen is excellent here. the restaurant itself is right next to the sea and is in a contemporary, luxurious style with a lot of subtle reference points to a nautical feeling throughout. the service style is relatiw relaxed and friendly in contrast to some paris restaurants that makes for a refreshing change. the cellar here as you would expect is very impressive and interesting also offers a...
Second night in La Rochelle and our trip special dinner. Beautiful room and vue of the port and sea. Friendly reception and staff, good knowledge of the plates served, excellent wine list priced accordingly, great interaction from all the waiters, didn't feel stuffy at all...for a two stars. Then the food, if you don't eat fish, it's not for you little fun appetiser eaten on your hand, this makes you feel at ease I guess, a good thing but not majorly tasty but pleasant. Followed by two pre starters, very tasty and well presented, like all the other dishes in fact, scallops in two service, tender stuffed squid with wild mushrooms and table sliced truffle, nearly not needed as the squid was so...
I cannot, even after some lovely meals at other top restaurants, find one thing that wasn't over the top at Coutanceau. From the moment we walked in we felt that we were the waitstaff's only diners. They were there in the background ready to put...down the next dish, refill a glass or clear away the finished plate. I don't usually rave about tableware, but the chef has chosen dishes that complement each course. A touch of deep blue on the plate just below a serving of Octopus brought the ocean right to the table. A blush of pink next to the mussels on my plate made the black of the shells brilliant. And last, but definitely most important, the food was incredible. I had the Octopus three way...
The service was exceptional. They catered for my special temporary dietary requirement and really made me feel looked after. I had the lobster dish (which is the father’s signature dish) .. I was totally blown away. Those who had the menu absolutely enjoyed their...dishes too. The setting is also beautiful despite the rain and wind that night. Thank you Restaurant CC!
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Great Place, with wide windows overlooking the bay, and a stylised decoration. Great Service, with attentive servers. Great and very tasty Food. We had Lisette marinée à l'helichryse, crabe vert croustillant then Seiche fondante réduction d'une chaudrée, and finally Galet noisette for Dessert. Very enjoyable.
the restaurant offers a take-out service of the chef chef victor pennaneac’h, chef at la yole de chris. the menu changes every week and is original and very good. instruct to warm up so easily. they also offer a seafood plate that was excellent. in time in our hotel. they can also pick up themselves.
after a limousine drive from the villa bigvoile to the beach we enjoyed a relaxed and perfectly balanced experience with our two girls. service is excellent and the menu was very nice. the children also loved their menu.
I could start this review with a lot of expletives trying to describe how amazingly wonderful this restaurant is - from the absolutely perfect service, to
Reserva una mesa ahora
Service: Dine in Meal type: Dinner Price per person: €100 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Sardines de la Tête À la Queue Bouffis
Phenomenal. Gorgeous views, amazing food and friendly and attentive service. A true treat and worth the splurge if you're in town.
Accord D'exception / Verre De Porto Taylor Single Harvest 1969, 50 Ans De Fût, Dégustation De Fromages Persillés
Anguille Braisée, Jaune D'œuf De Poule Mariné, Betteraves Multicolores, Truffe Noire
Menu Six Plats (Mentionnés D'un Astérisque) Hors Vendredi Soirs Et Samedi Soirs
Anguille Braisée, Jaune D'œuf De Poule Mariné, Betteraves Multicolores
Langoustines Vivantes De La Cotinière : En Tartare, Gelée De Pinces
Sardines De La Tête À La Queue, Estran, Estragon Et Citron Confit
Chariot De Fromage (Proposé Dans Le Cadre De Ces Deux Menus)
Notre Chariot De Fromages Sélectionnés Par Ludovic Bisot
Rouget En Fin Dashi, Œuf De Saumon Et Algues Groseilles
Thon Rouge De Ligne Au Feu De Bois, Vanillé, Aromates
