Table Roberti - Chaumont-gistoux

Such an amazing restaurant which was personal even from the booking with a polite call to check you are still able to make it. We arrived where we were greeted... read more Such an amazing restaurant which was personal even from the booking with a polite call to check you are still able to make it. We arrived where we were greeted by a parking attendant and then shown to the restaurant door. There was only 5 or 6 other tables so again a very personal touch. The food was incredible and made with such detail. The lady that served us was very friendly and very attentive. And the chef delivered every dish personally and explained all about it. Definitely worth a visit if in the are.

Everything was excellent. read more Everything was excellent.

We are always delighted to come here. The owner is very nice as well as his wife and the other lady, they introduce us to his cuisine with all its flavors. It's... read more We are always delighted to come here. The owner is very nice as well as his wife and the other lady, they introduce us to his cuisine with all its flavors. It's a wonder.

Always impeccable! As usual! Thank you Denis and Corine! read more Always impeccable! As usual! Thank you Denis and Corine!

Disappointment! We came following a press article that boasted the originality and boldness of this kitchen that we found of a starving classic. Many “mixes” th... read more Disappointment! We came following a press article that boasted the originality and boldness of this kitchen that we found of a starving classic. Many “mixes” that want to be original but are non-common, pics of acidity not controlled, a octopus much too cooked, ... Uncomfortable high tables and chairs. The explanations of the contents of the plates recited to the chain by the chef himself who passes from table to table between each met. A globally disappointing experience in terms of the price that is clearly not justified, even if the chef’s “frite mussel”, served as a mouthpiece, had the merit of interpelling us and the melting of the sole served as an entry, although very classic in presentation and flavor, was very good.