"In a very beautiful setting made of cows’ skin furniture, the restaurant offers a reductive selection of bovine meats. the pieces are generous, at the height of the prices practiced. If the meat is good, we deplore a rich cuisine that alters the taste of the products, yet of quality: we feel the cream more in the coconut egg and the only bearnese sauce that accompanies the meats has a taste of fresh whipped cream. I was disappointed with the cooking of the bone with a marrow: the thick part of the marrow was half raw, making its taste eccentric, despite its promising accompaniment of roasted weepers. On the meat side, we deplore a reduced card, as well as a total absence of explanation despite an extremely high price level: we would have enjoyed a minimum indication of the origin of the farm, as well as the maturation time. Also, cooking is not accurate on the more consequent parts: we asked for two point slices. it was served us a large tin for two (why not), well soothed, but bleeding inside, which no longer corresponded to the demand. In addition, for an establishment that is spreading to offer exceptional meats, it is quite surprising to see the absence of kobe beef on the map. the kir is not worth the 8 euros that cost and would certainly have won to be served cooler. In summary, go to this restaurant to eat a very good meat in a beautiful setting, but don't count on wine, inputs or accompaniments to sublimate your meal. The service is kind, but that is not enough. In an establishment that invoices its reputation on the quality of the proposed meat, it is imperative that the servers spontaneously provide a minimum explanation on the products, not only on demand and at the end of meals."
