Le Biostrot

Le Biostrot - Reservar uma mesa

11 Avenue Sully Prudhomme, 92290 France, Châtenay-Malabry
337 Avaliações 4.7

"Very interesting. We see the product is very smiling. Few efforts to be made in service but big gustative potential and new ideas to thrive."

Detalhes

Telefone: +33676149100

Endereço: 11 Avenue Sully Prudhomme, 92290 France, Châtenay-Malabry

Cidade: Châtenay-Malabry

Website: http://www.lebiostrot.fr

Horário de funcionamento

Infelizmente, o horário de funcionamento não está disponível no momento.

Estatísticas

Pratos: 13

Comodidades: 3

Categorias: 5

Avaliações: 337


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Avaliações

3 /5 Média de Avaliação

The setting and the proposed kitchen are somewhat confusing! The restaurant is attached to the sales office of a real estate manufacturer. Homemade dishes are almost all organic, simple and copied. We were able to enjoy, during this first visit, the dish of the day: like a paëlla, roasted rascasse, black rice, hulls, chorizo, peas, peppers, pepper/chorizo sauce. Originality and flavor! The desserts are well presented and tasty, like apricot pie, honey ice and rosemary that we had chosen. We also serve wines with glass. Prices are reasonable.

1 /5 Média de Avaliação

Sad to see sinister, the room is ultra noisy, impossible to communicate with friends Deplorable service very long and ineffective Insipid dishes, the organic does not deserve this, we have tasted several dishes none hold our attention Don't waste your time here, no interest

5 /5 Média de Avaliação

a good surprise. We eat very well. The welcome is warm. the improbable place, held at the sales office of a real estate developer. provided the ear mouth works. The good tables are not so close to the sealing park. It’s a!

3 /5 Média de Avaliação

We waited a minute to take our dishes. The dishes are not very copied. products are good and well valued. the fact that these are organic products does not justify prices.

4 /5 Média de Avaliação

Very interesting. We see the product is very smiling. Few efforts to be made in service but big gustative potential and new ideas to thrive.