Domaine Du Colombier - Malataverne

Vraiment bon dans un superbe cadre. Prix correct pour la belle prestation. La crèpe Suzette pour le dessert ets un vrai régal.

Restaurant assez bruyant avec un certain charme. Nous gardions un excellent souvenir du restaurant gastronomique qui était vraiment exceptionnel c’est pourquoi nous l’avons choisi pour une fête familiale. Quelle déception ! Un navet comme entrée certes cuisiné sans saveur exceptionnelle. Cuisses de grenouille quelconque… aucun coup de cœur ! Agneau, bœuf et ris de veau très bons accompagnement minimum. Quant à la boulette panée de moelle, personne n’a aimé. Le dessert, des champignons recouverts de chocolat curieux et osé ! Je ne parle pas des tablettes pour les menus, ça manque vraiment de convivialité. Pas de nappe, set sur du marbre. Bref, ça n’a plus rien à voir comme restaurant.

A magnificent setting, very beautiful and delicious dishes, really nice tastes, a 5- flavor menu. Thank you to the apprentice Jeremy who served us with class and goodhommie, it was great.Why I don't put 5/5 because the plates are really minimalist, the fish dish of the lotte to remain perfect but it was a single bite for a fish dish it's just, the tin of ox end fat of the meyzenc, cooking perfect and mastery but make it feel like it was. this remains expensive. In any case, for a culinary journey, do not hesitate to go.

Exceptional stay. gastronomic meal worthy of the stars displayed. but note very salty, budget!

For well over 40 years, we have relied on the Michelin Stars to help us navigate our way to truly memorable meals. As in astronomy, every star doesn't look the same, have the same intensity, and some are growing stronger or weaker. This one seems quite healthy, with a young and energetic staff out front and presumably in the kitchen.The star recognition system tends to both reward and demand some theatrics. Sometimes people try too hard stretching for uniqueness. We have been to some restaurants that remind me of the story of the Emperor's new clothes. Here there is a keen respect for the terroir, a lot of farm to table savvy and an extraordinary wine list.Currently, you are given the option of a three, five or seven course program, each adding a few more distinctive selections. We chose the five course routine and found it quite satisfactory. Of course, there are a number of amuse de bouche, pre this or that mini courses. Most, but not all, worked quite well.One could choose a flight of wines selected for the courses, and that might make sense since no one wine is likely to be ideal for all the courses. Price and the resilience of your liver might be factors. We chose one nice wine and were happy to make do.My menu French is pretty good, less so for the rest of the language, and that was true about the English of the young and earnest staff. After awhile, we just let our taste buds do the sampling, and most of the time we were happy.Dining at this type of restaurant is an expensive habit. I take some consolation in that we are supporting a whole infrastructure of hard working artisans, and there are worse habits. Bottom line, I think you get your money's worth here, even if the chef didn't have the time or inclination to step around the dining room and meet his patrons.