Le Bec Fin - Menu

As some said, it's only the name. Copious but no more.

No one sucks you've been paid for a desert we didn't get sucked

Excellent menu, service and neat dishes, very welcoming staff, very attentive : I recommend !! View menu

Hungarian... wait 10 minutes to tell us that it was not open while we've been watching us all this time....

It was very good as usual! No waiting. Very friendly staff. Nothing to say. Very good value for money. Very pleasant terrace. I highly recommend!

Well-tracked service but the plates are too garnished with salad that have little to eat because no vinaigrette the average paste salmon doselle pastèque and melon too much mixture.l stirs not well cooked and the rum baba not View menu

Very nice setting, nice welcome.We took 2 menus at 23€.In aperitif 1 cut of champagne (with 5 or 6 bubbles and sweet in fact not too sure that it was really champagne and a pint of beer. MealsEscargots without real sanitation for me.Foie gras fade and with a fig in the middle without it being specified on the map.Continue2 blue ribs (not just boiled as the pan was not hot enough and fried fried.2 plates of cheese without butter butter but with goat in bûche (in addition to the cream and not very good quality but one for

very pleasant environment, pleasant reception. we took 2 menus at 23€. aperitif 1 cup of champagne (with 5 or 6 bubbles and soft makes does not make it too sure that it is really champagne and a pinch of beer. the snail meal without real sanitation for me. the foie gras fades and with a fig in the middle without being specified on the map. Then, 2 blue ribs (not only boiled because the stove was not hot enough and sintered. 2 butter-free butter-free cheese plates with goat in a log (in addition to the whole and not very good quality but one for the very good mesh and a large- for salad dressing with cheese (from white vinegar with great surface results, we will not return to this establishme...

There are restaurants that have a high potential in both the location, the environment or the kitchen such as the Fin beak.Unfortunately, they do not know how to exploit this potential by lack of organisation. When I read the other reviews in particular on a fast service, we are probably very badly fallen, perhaps due to the end of the season, to fatigue, the boss leaves her employee alone to finish the service while we have to cash all the tables and serve the desserts of the last customers! I complain the waitress a little overwhelmed (we would be less so). As for the dish (caille au pineau) it could have been very good if it had not waited under the salamander (fullly dried) that we were... View menu