Le Champs Des Lunes

Beautiful frame. Cuisine varied and refined. Only flat, the service is extremely long (the first time it could be chance, the second time a little less and the third time was really too much). Too bad because there's everything to spend a very nice evening.

Went for the 4-dish menu. The food choices were plentiful and the food quality was deserving of a Michelin star. We were served on the terrasse, rather than inside given the nice temperature, so that was lovely. The waouh factor for us was missed because the service was good but not outstanding.

Excellent experience with Chef Guillaume GOUPIL at the helm, no criticism to make, only compliments, warm welcome, impeccable service, magnificent setting and for the cuisine, we are in the hands of the best worker in France, and that is not not nothing, I assure you! His cuisine is sublime, well, very much to my taste, and the accompanying wines are just as sublime (from the property for some). Excellent experience, a real culinary journey into French haute cuisine, I will return, that's for sure.

So there! What a beautiful place of another time but very well developed thanks to a renovation and very good taste: A very beautiful estate and a very beautiful Provencal residence. We tested the bistronomic table outside under the centenary trees with family: Very good table : Choice, sweet prices and an unbreakable service. Without forgetting the wine of the house Le Domaine Fontenille To recommend... To be tested: The hotel and its gastronomic restaurant Please note: A very beautiful swimming pool in the park that is home to the eyes!

very satisfied with our last meal in this restaurant we wanted to book on the Mother's Day, but given the health context the restaurant was not open. We've given the reservation for the fathers' party. What lack of knowing how to live the restaurant called us on Wednesday before the fathers' party, announcing us that it will reopen until July. we are very disappointed by this cancellation of the cervix" knowing that the other restaurants are all complete for the feast of the fathers. we will hesitate to come back even if the kitchen is succulent because we find that this attitude is unworthy of a restaurant of this level!!!

We made a reservation with “the fork” and went to the restaurant with our confirmed table reservation. Unfortunately they were not able to give us a table because of overbooking. The rejected the responsibility on “the fork” and did propose us a table at “the bistro”. At this moment you feel like someone who purchased a horse and who get a Poney. We refused this inappropriate offer. They did spoil our day. So be careful if you reserve a table with them. We drove 40km for nothing. I took a picture of the waiting table where they made us waiting during 10 minutes for nothing. They were sorry but no excuses are valid for this kind of restaurant. It’s a shame.

We continued our visit to sleep tables on 1 January. the field of the moons was exceptionally opened on 24,25,31 December, on 1 January for only 4 meals. the health context has passed. Even if we were reluctant on 2 dishes of this menu, the adaptability of the chef on one and his inventiveness on the other made that they were lifted and that it was a very good surprise on the other. The meal was perfect, inventive, balanced, succulent, perfect. the only reservation was on the cleanliness of the place, at the foot of our table no support for chocolate bag on the edge of one of our seats, shoved at the back of the server's pants, we will put this because of the difficult context and the except...

2 experience in the field of moons in 3 years. always tell nothing about the quality of the products and the kitchen, inventive without too exuberant in the newt. a well-balanced menu, refined aromas and uniquely dosed aromas and herbs. Thank you to Chief Michael marinai. a few remarks justifying the rserves on service and atmosphere. We felt a certain forcing on the apritifs (the high-end champagne 26 euros the cup having t the only one we speak and the digestives with the car brought under our eyes without having previously interrogated us. the description of the dishes is explained and rcite, which makes it unnecessary. The dcoration is modern but a little too dicky and cold. the wooden t...

We had a great memory of our meal in the field of the moons before we covided, and we wanted to come back the year to last but it was not possible because of the postponement of the restaurant's opening. having been in the dormer this day, on May 1st, we look forward to the fact that there is still room for lunch. But what a disappointment! we have a good mang but the dishes offered did not match the height of the new michelin canvas. We found nothing between the asparagus and the pigeon. A good cook is able to do as well. only the trout base gave my excellent opinion because I had never tasted this kitchen confits the oil. We also learned the wine of the straw that served us as a replacemen...