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Contribute Feedback What Benjamin F likes about Aux Saveurs des Saisons:
To the Saisons Savors is one of the restaurants in Hadan that we had to test for a while. We are going through the act at the end of October, as part of a small dinner in tete-a-tetete. To resume our memorable evening, we can mention a meal based on generosous and delicious cheese (the menu offers a very good selection of different cheese specialites), a pleasant atmosphere, a very friendly and professional service,... View all feedback.
What Ccauchi doesn't like about Aux Saveurs des Saisons:
We tested the special menu proposed for May 1st. The setting is pleasant, the warm welcome. The atmosphere reminds a family establishment, the decoration is a bit old. The menu is very classic, pâté d’Houdan, truite smoke, lamb mouse, duck confit. The service is fast, the kitchen is not very inventive, it’s good, no more. This special menu is 29€, it’s a bit high. View all feedback.
To the Saisons Savors is one of the restaurants in Hadan that we had to test for a while. We are going through the act at the end of October, as part of a small dinner in tete-a-tetete. To resume our memorable evening, we can mention a meal based on generosous and delicious cheese (the menu offers a very good selection of different cheese specialites), a pleasant atmosphere, a very friendly and professional service, and a very good price. In short, an address recommended without any hesitation. From our side, it is clear that we will return, probably during the lunch break to test the lunch card!
Following the Covid it is a take-away menu Home foie gras in Monbazillac, salmon tartare Dorade sebaste small vegetables Duo gourmand Karachoco The all excellent and beautifully presented Price more than reasonable 33 euros Thank you very much, I recommend
Very good beef piece, however, put pure and fries in accompaniment too many potatoes.... the fondue is not extraordinary and the amount of cheese just for a good eater.
Excellent turbot and risotto. Friendly and friendly staff. Appetizing chocolate foam (hot cold mix with ice)..
Potato / cheese /salade(for a melted camembert for the other reblochon)glace the bigoudaine and sorbet, very good, normal or too expensive or not enough.