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Contribute Feedback What Olivier D doesn't like about La Table des Jardins:
14:10 in the middle of August (yes, we're hanging out on vacation, right? We come for lunch... they're five in the kitchen, full-bodied radio, laugh... no one at the service. We ask for a share of pie... impossible, the service is finished at 14h only remain plastic salads with plastic covers, kind of highway area... measurable. When you visit a place as exceptional and magical as the Salines, you expect a place of restoration to the height: elegant, neat, attentive to the local heritage (the music of the period ? pretty dishes ? a little original and/or refined? regional specialties? attention to the environment? ... A real reflection must be carried out so that this place accompanies the magic of the visit... from here, bring your picnic!.
When we booked the hotel room, we were offered the Sunday dinner. When I wanted to know more, I was told: according to his inspiration ... OK, we love surprises, why not... It was magical: his ultimate wine poultry of Arbois, a delight for taste buds as the sauce was succulent. The entrance and dessert very well as. And the waiter, still very thoughtful, advised me for wine: I enjoyed, and advice and wine... On the other hand, prepare fresh bread for breakfast, not high, and yet it had quality products elsewhere.
Invited at the conference of Michaël Lang organizer of Woodstock this Sunday we were received in this restaurant occupying a Saline building and I was delighted. the reception was made in a very beautiful room, the tables were arranged with taste and the kitchen has rained us a lot (especially the chicken with crayfish and its gratin dauphinois) Thank you very much.
A nice place in the heart of the royal saline to eat simply without ruining. Nice home
The meal was very good, excellent value for money. But above all, the welcome is perfect. Our speakers were smiling, available, attentive.
Past a WE at the Saline conference. unacceptable restoration for an astronomical price €30. for meals) They'd be welcome to hire a cook! And an inlet pile followed by a risotto, there's a better equilibrium question!
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