Le Vanteaux - Reservar uma mesa

We're putting 1 in recognition of the chef's kitchen and his team who have been celebrating. On the other hand, at a given time, it is necessary to stop making fun of the world. reception more than cold, at the limit of politeness-. a staff in the room incompetent, disdained and condescending with some people, not returning in the context of the appearance of this restaurant, because apart from the kitchen again, the scallop is more in the pretence than authenticity-. dirty glasses (sorry, by correction I didn't take a photo, but I think I didn't fall on an exceptional day, so I'll leave you in the future only clean judges)-. the smile and the kindness seemingly optional, or were they on the...

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We are accustomed to this table whose decoration always sought after, both in the rooms and in the plate, makes forget the ugliness of the peripheral boulevard on the edge of which the building is located. the kitchen of c. aubisse is good, but it is high time that it takes over his staff whose service has become deplorable: fish served cold (servers too busy to discuss to think of bringing up plates)?, service of the wine forgotten, etc. it would seem that when the cat is not there.

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We don't know where we're going, it's bad. Then we are told to go up, odd as a welcome for a school that wants to be classed. Once installed, the table is benchal and we are obliged to ask for a hold. we choose an entry and a resistance plate. I'm always looking for Geméné's frog... it's fine, but it's too expensive for the entire service.

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We are delighted with our meal, it was a fireworks fireworks for the chief papillae spontaneously made us a dish that he thought was not cooked. The theme was around the lobster, what a treat! We still think about it.Even dessert had the form of a lobster

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There's one place that's famed. That's when it's changed well, but not being exquisite, many but stressed, big disappointment.

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