Les Paniers De Nicolas

Small group visit of 12 having booked 10 minutes before, pleasant service, no reproaches on the fact that the whole table does not take an entrance or that some share. Autumn Buratta Entrance: nice presentation, some figs for a sweet touch. Fatty Liver Stairs Poached with the perfect belt and egg: very balanced plate, really perfect egg, nothing to say: beef, respected cuisine, tasty meat and generous served, home sauce and full of life. Extreme of volail wine sauce: The sauce was very balanced and fine, ideal cuisine. Pad Thai Duck Magret with a small bemole, too much soy sauce for the Thai pad making the pates a little scary. Beautiful atmosphere with orchestra, table of 12 prepared for ou...

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Small group visit of 12 having booked 10 minutes before, pleasant service, no reproaches on the fact that the whole table does not take an entrance or that some share. Autumn Buratta Entrance: nice presentation, some figs for a sweet touch. Fatty Liver Stairs Poached with the perfect belt and egg: very balanced plate, really perfect egg, nothing to say: beef, respected cuisine, tasty meat and generous served, home sauce and full of life. Extreme of volail wine sauce: The sauce was very balanced and fine, ideal cuisine. Pad Thai Duck Magret with a small bemole, too much soy sauce for the Thai pad making the pates a little scary. Beautiful atmosphere with orchestra, table of 12 prepared for ou...

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Nice place, nice decor, friendly staff. Evening with musicians for a little bobo atmosphere, rather cool. Correct rates. The lobster was excellent the cromesquis of very good lawyers, the fabulous sauce, we would have liked a little more lobster even for a gourmet meal. Small disappointment on desserts, cheap but not at the level of dishes, correct cheesecake but the royal with a little industrial chocolate, we would prefer homemade desserts. Good address, however.

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Perfect lunch! Service efficient, discreet, friendly and fast. Delicious and varied dishes, in sufficient serving. Fresh and seasonal cuisine. My 10-year-old son has feasted (carcuterie plate, top of poultry with yellow wine, homemade fries, tiramisu). Good point for the amusing mouth (small velvety of warm season in verrin), and the homemade makeleines accompanied by coffee (servies for all guests). Thank you.

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Enjoy the service Quality of dishes Plate presentation

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