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Here I am: brice, chef at this modest restaurant. We have taken note of your comment (although not constructive) and I feel obliged to tell you that it has made us laugh with my waitress and some customers accustomed to it...Petit explanation: with regard to the "salted" of veal I regret to inform you that it is not a disturbing bleed but a blanquette, so a meat cooked in a broth, which gives it a disquiet. and for cooking she had been simmering for two days at the corner of the fire, and I was forced to throw the remaining at the end of service because the meat was shaking. For the shark with green curry coco sauce I sold 16 servings this noon there, 3 people went through the kitchen to con...