2025
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2025
带有现代露台的小酒馆，以传统厨师的石板为特色
这家现代风格的小酒馆让人一见倾心，尤其是当您发现它的露台时，更是享受阳光明媚日子的理想场所。餐厅内的装饰素雅而有品位，营造出一种友好的氛围。天才主厨纪尧姆-阿拉贡（Guillaume Arragon）每天都会烹制传统菜肴，有时也会受到意大利和普罗旺斯的影响。他曾是博古斯（Bocuse）和勒诺特尔（Lenôtre）团队的成员，从附近的福尔维尔（Forville）市场精心挑选新鲜食材。同时，酒单上的葡萄酒也来自市场上的新发现。
你知道吗？ 本评论由我们的专业作者撰写。
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成员的意见BISTROT GOURMAND
4.4/5
85 通知
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于十月 2023
It's such a shame the food was so mediocre. We felt bloated all afternoon!
Clearly the entrecotes we ordered had been previously frozen. The octopus salad starter had very little seasoning - just a lot of salt.
Great service, atmosphere and wine but unfortunately the food did not meet expectations.
Clearly the entrecotes we ordered had been previously frozen. The octopus salad starter had very little seasoning - just a lot of salt.
Great service, atmosphere and wine but unfortunately the food did not meet expectations.
BISTROT GOURMAND
经理
16/10/2023 à10:08
We are sorry that the food did not meet your expectations. However, we only cook fresh products and attach great importance to the satisfaction of our customers. I hope that during your next visit, you will appreciate the efforts made by our chef.
访问于九月 2023
Des plats délicieux et bon service
BISTROT GOURMAND
经理
16/10/2023 à10:18
Nous sommes heureux que vous ayez apprécié votre repas dans notre restaurant.
Dommage que votre note ne reflète pas cette bonne appréciation.
Nous espérons vous revoir bientôt pour vous faire découvrir nos nouveaux plats d’automne.
Dommage que votre note ne reflète pas cette bonne appréciation.
Nous espérons vous revoir bientôt pour vous faire découvrir nos nouveaux plats d’automne.
访问于九月 2023
All good thanks for your kind ????????????????????
访问于九月 2023
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Une bonne adresse
Sans surprise, qualité toujours égale .
Le Bistrot Gourmand change de chef.
Il nous annonce la continuité.
On va tester bientôt !
Le Bistrot Gourmand change de chef.
Il nous annonce la continuité.
On va tester bientôt !
I respect that it may be a good experience for the guest to recieve a plate that is heaping, it still seems a waste to serve this, since many people will discard much more of the meat than I.
If I may recommend: cut away the excess fat, silverskin and cartilage and sort it so that you can use the waste meat for your tar tar, as you can get maybe two portions worth of meat for every five ribeyes, thus saving some money.
Regarding the meat, it was not a sirloin, but an entrecote which is a fatty meat. It is indeed the tradition in France to cook entrecotes without defatting them so that they are more flavourful. In your case, it actually seems that the cook left too much fat. I'm going to report this to our chef so he can pay more attention.
Hoping to see you again soon for a new culinary experience.