La Centrale Des Viandes Chez Jean Luc

Imagine on the 1st floor above a butchery, a long rectangular room with, on two walls, large slates o are recorded the proposed dishes. not the least rigor: one would almost believe in a rfectory, with tables of a dozen covers between which some tables of two seem unusual that you have welcomed by the boss himself-mum, a jovial and friendly man who does not have his tongue in his pocket and who knows how to sell his merchandise. It is mainly meat (charolais, salves, agaric, autriche, etc.). and it is true that they are tasteful and well served in a prheat pole (no plate accompanied by homemade fries and salad, arroses of a bire or a ctes of the ventoux (20 a dish is sufficient, except for the apptits. it is not given (22 the intersect, 26 for the cte the bone), but has the value. for the bourgeois, payment is guaranteed, in a very noisy atmosphere when the 50 chairs are occupied. Discover!

When the boss isn't, it's not the thing of the thousandth that the qualit remains on the date and the prices are very interesting unfortunately, the youngest gnration did not understand the concept and allows to play the jay slaps) in two parts of the evening. Too bad, because it's out of file, too strong and it's a big problem for the other tables we left for the five times and the four premires were stinging Jean-Luc, he would have crashed quickly and everything would be fine.

Imagine on the floor, above a butchery, a long rectangular room with, on two walls, large slates where the dishes are registered. not the least rigor: one would almost believe in a refectory, with tables of a dozen covers between which some tables of two seem unusual you are welcomed by the boss himself, a jovial and friendly man who does not have his tongue in his pocket and who knows how to sell his merchandise. It is mainly for meats (charolais, dirty meat, bitter, autriche, etc.). and it is true that they are tasteful and well served in a preheated pan (no plate accompanied by homemade fries and a salad, watered with a beer or a rib of ventoux a single dish is sufficient, except for huge appetites. It is not given the tin, € for the rib to the bone), but it is worth it. for the bourgeois, the disbursement is guaranteed, in a very noisy atmosphere when the chairs are occupied. To discover!

Imagine on the 1st floor above a butchery, a long rectangular room with, on two walls, large slates o are recorded the proposed dishes. not the least rigor: one would almost believe in a rfectory, with tables of a dozen covers between which some tables of two seem unusual that you have welcomed by the boss himself-mum, a jovial and friendly man who does not have his tongue in his pocket and who knows how to sell his merchandise. It is mainly for meats (charolais, dirty, agaric meat, autriche, etc.). and it is true that they are tasteful and well served in a prheat pole (no plaque accompanied by homemade fries and a salad, arroses of a bire or a ct of the ventoux (20 a dish is sufficient, except for apptits. It's not donn (22 the intersect, for the cte l'os), but it's worth it. for the bourgeois, payment is guaranteed, in a very noisy atmosphere when the 50 chairs are occupied. Discover!

The frame, originality of the service in poele, sympathy of the staff