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we wanted to try this restaurant that has just changed interior decor...Why not, it seemed nice! they would have done better not change anything but change the cook, if there is one. zero, zero again ZERO...Plat of the day arrived cold, so warmed to the microwaves (genial), pork coast of about 3mm of insipid thickness accompanied by pasta without any taste, a glass There are much better canteens, maybe that’s why we were so few. The welcome, let’s not talk about it, not even a nice little word for the new year and even less to know if we were satisfied...The smile, as an option.We go to the restaurant to have a good time. It’s simply SCANDALEUX.Pascal virrion

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a bench reception, (stagiaire,apprenti?), the place in itself has been rebuilt lately and wants to be rather modern and warm but then apart from that... hesitant service, see absent... the entrance and the dish have arrived cold... badly cooked..deigne of an industrial zone cafeteria. the dessert to the opposite of the fact-house...bref a quickly forgotten and undigested meal! Thankfully it was an invitation!

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A very classic map, so I asked the quenelle sauce nantua local speciality, the waitress first announced that there was no rain, information taken in the kitchen after insisting, I was able to enjoy it. quality qunelle. tea nicely presented and copied. short, a sure value, but the name of the restaurant really does not stick with what is proposed

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nothing special in the menu neither in taste. at least the personal is good and the place is not so bad to be at the entrance of a hotel

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warm welcome, hearty meals (beef and well-dried and seasoned salmon tartars) small flat on the tristounet aquarium and missing clim.

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