La Table De L'alpaga

We had a very good evening, the dishes were very good (a big blow of heart for verjus shells and the saffron and cabbage shad) and quite original. The 8-service version is perhaps a little too copyy, we expected that some of the tasting portions of the type the end would be complicated and it was a bit spoiled the end of the meal because we were a little spicy. very nice cheese tray with an incredible comfort of 36 months. We took the Mets-vins agreement and were not disappointed by the choices of the sommelier who let her transpare a true passion for her profession, it is always good to see! The staff was really nice, with little care without doing too much. the use of local products is always more a day, especially in the wines where 6 out of 7 glasses are from the region if my memories are good. I strongly advise the alpaca table!

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Everything was perfect from beginning to end. We were impressed by the cuisine of chefs Alexandre Baule and Tess Evans-Mialet. Locally smiled products, inventive dishes and rich in flavor, perfect quantities, not to mention the kindness and professionalism of the sommelier room leader, we have only an haste, to return!

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experience is successful at all levels. The sommelier's accompaniment is top. the menu succeeds the turning point of the force to highlight local products with the chef's brim key and all without too much luxury (no foie gras, caviar, homar, etc.). a real gourmet moment of pleasure from the end to the end.

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the frame is classy and intimate. the service was perfect, and all the dishes were excellent. we'll be back

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excellent restaurant gastronomy

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