Auberge du Cheval Blanc

we had reserved for 8 for a great occasion (the burial of a boy of one of our friends) and everyone went out enchanted with his experience at the white horse. We all took the gourmet menu, which in my opinion is largely worth the starry restaurants. It was absolutely delicious and very fine. Everyone was delighted with the menu, from the mouth to the mignardises at the end of the meal. on 8 different people, I think it means something. I'm a bit surprised at the content of some critical comments from this point of view. If some were not satisfied with the "quality-price ratio", I urge them to give the address of these rare beads that do better than the white horse. It should be of interest to many people because personally, I haven't seen anything better yet, on this positioning agrees. Of course, in triple-starred restaurants, dishes are more sought after, than you have a small-care service (at the risk of being invasive). but at bocuse, the vernacular jules or the brazier mother to speak only of the few starred restaurants I visited, the price is at least 4 to 5 times higher). Four to five times. And if the time is exceptional, is it 4-5 times that of the white horse? I'm not sure personally!A word again about people who criticize staff. the person who leads the room (who is the wife of the chef), may seem a little closed to some. Now, my experience (and I had to come over 10 times in this restaurant) is that it stays on all occasions very professional. To take our example during this last experiment, we were very late as we arrived at 9:05 instead of 8:30 pm. many restaurants would have, rightly, denied us. but we called to prevent and apologise flatly and it didn't make any problem. then of course, we obviously got a little bit in a hurry and didn't put 10 lead to choose the menu (although no one made us feel any need about it). Now, to talk about an experience that dating a little (a couple of years ago), I dined once next to a table with people in my sense, uncomfortable and a little rude: I'm not surprised that this type of people have been a bit raked by the boss. I'd even say I find it very well and it's his role to hold his room. And then, the waiters and master of obsessive hotels in the big restaurants, even if it's usual, in fact I find it a little false: I'm a client of a restaurant and not the lord of those who work there. My advice: book, take the gourmet menu (around 50 euros) or that at 35 euros (40 euros with cheese) to fully enjoy a large restaurant. special mention for the cheese tray, largely composed of cheeses from the region, which is worth the detour. Attention for the parking lot: the street is a little narrow, and once you have passed the restaurant, there is little room to park. Once the meal has passed, I advise you to make a tour on the top of the hill pass a small greeting to our glorious ancestor vercing ancestorix story to facilitate digestion.

• Nützlich
• Nicht nützlich
• Antworten

We have made a journey in time in this establishment a priori "reputed" .that we judge, restaurant room without soul and end of century ( 20 ieme no doubt)Push service but there is not the essential...Let's go to the meal that we had loved tasteful : snails fades , carpaccio daurade drowned ( sad end for ocean fish) badly cooked and I don't talk about the ris....Some lost and totally insipid girolles (it's true that it's not the season )! a final of sabayon too sweet, meringues made in industrial and rum grapes with red fruit(to avoid absolutely)Map of the abundant but out of price....Breakfast a very great disappointment... it's not to play the rich when you don'

• Nützlich
• Nicht nützlich
• Antworten

We had lunch here on a lovely sunny day out on the terrace - by the road side with the trucks going by. The food was a clear step up from the museum cafeteria (which we just couldn't do - looked so industrial), had cold beer and the food satisfied our hunger. We were rushed for time so we didn't have the time to go further a field and find something charming/yummy etc which we would have done otherwise

• Nützlich
• Nicht nützlich
• Antworten

dinner with a gourmet menu, aperitif of the original and good time. medium input and dessert. The main dish was controlled. the real plus was the cheese trolley with a great choice and quality. for summary we found the correct meal but for this tariff we expected more refinement and research in the dishes.

• Nützlich
• Nicht nützlich
• Antworten

push the door a pretty rustic setting an irreproachable welcome and the kitchen a delight have returned and quickly

• Nützlich
• Nicht nützlich
• Antworten