Le Saint Andre - Menu

Le K'ozzie

➤ 20 Route De Francin, 73800, Les Marches, France

Menu • Cafés • Asiatique • Fruits De Mer • Restauration Rapide

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"less for this restaurant where the kitchen remains delicious and original, almost one without fault on this side. but the service in the room even if it remains attentive knows lengths, perhaps because there is no longer a server(s) difficulties following the pandemic the portions for some dishes have become really small input and meat one catches on bread and butter but it is less tasteful. and a little upset at the time of dessert because they are obstinating to serve different desserts to each person for a purpose of sharing, but in the lot there was one that was unpleasant to the whole taboo and impossible to change."

Grill De Challes

➤ RN6 Carrefour Saint Vincent, Challes Les Eaux I 73190, France, Challes-les-Eaux

Menu • Cafés • Pizza • Mexicain • Végétarien

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"Unpleasant experience: the boss makes us think before ordering the aero because a person is distracted at the last minute on a table of 8. Then comes the aperitif and the finished tray on one of us (which happens). To continue, we order a carpaccio of beef, accompanied by fries and salads, asking to replace fries with a potato in the oven. surprise at checkout: this replacement has been charged 1,90 €! For more information, the sauces that accompany the meats in the menu at 40 € are charged 1,90 € (precised part on the map. Certainly) And the big final, at the crate, they mix the brushes between 2 notes and obviously it's our fault, and no commercial gesture for the person served by the learner, even the pleasant quantity."

Le K'ozzie

➤ 20 rte de Francin, 73800 Les Marches, France

Menu • Cafés • Français • Asiatique • Fruits De Mer

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"Admittedly, the chef makes a concerted effort to offer a visual delight and creative culinary concoctions. The entrées are a labour of love. The interior décor is a mix of rustic and modern. However, the service, ironically rendered by the co-owner herself, is deplorable. The ambiance could have been on point had there been better service. This is a restaurant that is trying to make its way into the gastronomic world. However two aspects of our experience there make it a sore contender, ultimately deeming it an amateur restaurant that's simply overpriced for now. It is clear that they use quality, regional ingredients and the chef makes a genuine attempt to create beautiful, delectable dishes. The albacore tuna was exquisite. You will however go home feeling quite hungry. The portions are decidedly small. The quantity you will receive with the cheese plate is the equivalent of 1.5 triangles of La Vache Qui Rit. The main course is comprised of 2-2.5 forkfuls of meat/fish. The side garnishing dish is also the equivalent of 2-3 forkfuls of vegetables or 3 spoonfuls of mashed potatoes. Make sure to eat a full meal before coming into the restaurant. Ironically, the dessert Le Pain Perdu (French toast) is quite copious which gives off the effect that they're just simply stingy with the entrée and the main course because when it comes to day-old fried bread, there's no problem serving up a larger portion. This, in effect, gives off the impression that this restaurant is just stingy--not gastronomic. We have no hesitation spending good money on a quality dining experience. It's understandable that fresh, local produce and quality meats will cost more, but the portions served at Le K'Ozzie ensured that they are more interested in profit rather than providing customer satisfaction. I also understand that Le K'Ozzie is trying to be avant-garde about breaking the rules of formal dining etiquette by culturally misappropriating the servingware to generate an interesting and modern dining experience (i.e. tomato-bacon gaspacho extract served in test tube shooters, jus/gravy served in Japanese sake carafes, entrées served on Japanese wooden slabs or in large concrete/porcelain molds). These cultural misappropriations were not disturbing because they did not affect the taste, flavor, or texture. However, serving chilled white wine in a whisky sniffer is not avant-garde and does not add to the dining experience. It took away from the wine itself, reinforcing a vain attempt at modern gastronomy. The glaring setback of our experience there was actually the service. The co-owner/server would rather die than to crack a smile on her face. It's clear she hates being a server. She was not in her element and at times seemed condescending towards the clients and at other times visibly unhappy. She was not entirely rude but lacked significantly in any mannerism of a restaurant of high caliber. Despite her disdain for being a server, she demanded full attention of our group and needed to engage us in long, superfluous dialogue each and every time she passed by to clear the plates, interrupting our group at least six times throughout our meal. One had the impression that she was in dire need of attention. We obliged her as polite customers but this was ridiculous that we were unable to simply enjoy our meal and have a conversation without having to stop to listen to her ask for the third or fourth time if the plates could be removed at length. She was the antithesis of discreet, a quality that you would find at top-rated gastronomic restaurants. Despite the fact that she stopped by our table to interrupt us frequently, she was not attentive. The timing between taking our order and receiving our drinks, the minuscule entrée, and tiny main course was so prolonged and exaggerated that it only exacerbated our hunger. For now, Le K'Ozzie strikes us as a débutante restaurant trying its hand at gastronomy but still falling short. The chef should be recognized for the delicate and savory dishes prepared with perfection although the portion sizes should be adjusted. Otherwise, the restaurant should charge more for a decent portion size; at least customers would not go home hungry. Perhaps this restaurant should be recommended for a casual lunch as opposed to dinner when the stakes are higher and when we happened to visit this establishment. The restaurant would fare well to hire a professionally trained server if it wishes to be regarded as having any footing in the gastronomic world. Unfortunately, it doesn't matter how delicious the food is if the service falls distinctly short."