La Table D'à Côté - Reservar una mesa

a real bistronomic cuisine, the entrance of the sea and the earth (fat liver pat, jacque shell nuts and daisy of frog qualnuts mixed with balsamic vinegar with truffle aromas, accompanied by a fig and onion chutney). poached on toasted in a parmesan cream with truffles. the rognon of salted veal with shallots and green pepper with mushrooms of the moment glazed with a cognac mirror. the slice of duck foie gras stirred on a pre-tranched charolais with a perigonurdine sauce. cod back with a chorizo back on a slightly creamy crushed topinambour cinnamon frog on a bed of mushrooms

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a restaurant that I do not recommend, for several reasons: noise. We don’t get to talk because we spend the evening listening to the screams coming from the kitchens. Invest in a door. The plates. well presented, but the oil is omni present and any good amateur can reproduce the dishes at a lesser cost. Service. Too overly invasive. Despite the interesting and quite eccentric map, it must be said that the meal is clearly not worth its price.

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very nice presentation of the dishes, but the taste is not in my sense. It's okay, yes, but the price is not justified. meat cooking is not controlled (saignant came blue, with lots of nerves). service was pleasant.

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Excellent restaurant! the kitchen is of quality and service to the top that I came here at a business seminar, but I will certainly come back to my side in the future!

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Very good restaurant. Always regular. Menu renewed and excellent every time.

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