Auberge De La Forge

Château de Codignat

➤ Bort l'Etang63190 Bort-l'ÉtangFrance

Café • Hôtels • Viande • Français

---

"Je fait au moins une fois par mois une table étoilé, et celle ci n'a été, ni à la hauteur de mes espérances, ni du cadre. Acheté sur Groupon et Modifié en menu poisson, il n'y a pas eu un grand effort sur le choix des produits, une entrée remplacée par un risotto aux légumes, à la place d'un foie gras c'est limite, j'étais tres déçue.... pas d'explosion en bouche, aucune découverte, pas de mariage des saveurs, il n'y a que le dessert qui a réveillé mes papilles mais ce n'était pas digne d'un étoilé malheureusement, même si l'ensemble était bon... Sinon le service était impeccable, sauf que venir remettre nos serviettes en place quand on se lève pour aller aux toilettes, ce n'est vraiment pas utile! Je reste un peu sur ma faim, mais pour les amoureux de l'histoire et de la pierre, le cadre sera parfait car c'est vraiment magnifique, rien à dire. Les prix des cocktails sans alcool à 16 euros, je trouve que c'est un peu excessif pour ce que c'est."

Auberge de la Forge

➤ pl. de l'Église, 63160 Glaine-Montaigut, 63700, France

Glace • Hôtels • Français • Gastronomie

---

"They looked here by accident, seeing a commercial sign on the way to Oberge de la Forge. When we finally found the parking lot and walked up to Oberg's doors, it was a bit of a calorie of labels confirming the status of this place. There's a hyd Michelen here, starting with 2013 and running. And the Association of Rectors of France, and the Culinary Academy, and a whole bunch of slightly less relevant but still prestigious publications. In anticipation, the dear, but the exquisite dinner went to the hall, where the host met us very nicely and put us in a pretty broad table. We've already outcasted such comfortable and simple tables in France. You usually squeeze your elbows so you don't get off the edge, and then another couple could settle down. We were further expressed (namely speaking, not proposed) today ' s menu. Naturally, at the beginning, miz an bush, who, like the brackets of the list, then snacks from the spark with a mollusc and slices of the ridge. The hottest choice was either a lamb sedlo or a calf. We preferred the first option. A glass of wine was put on the hot side of each or two, that's the same two glasses, but in the same vial. For dessert, they wanted to give a crem-brule at first, but at the request they replaced a chocolate musse with a ball of ice cream. And at the end of two cups of coffee, also on the menu of the day. To say it was delicious, it just means not to say anything. A great and very creative combination of all ingredients in general, which have formed an amazing delicious fireworks of each dish. The servous is that it was a shame to destroy it. The speed of the service has actually hit. Five minutes between the changes. And when the bill came, I literally went into the staurus. No exaggeration and fiction. This whole party of taste has gone for two in 33! Two more left for tea. Michlenov's restaurant, exclusive products, creative dishes from the chef and that price. I couldn't drive for another hour. I had to walk among fields and cows to get my emotions cleaned up. We'll have to recommend this restaurant to the travellers for all the resources. It's a miracle!"