La Table d’Euler - Mérignac

New cook, dishes are excellent and varied. Super butter cream! nice server with great professionalism, as well as all staff.

Restaurant correct, hotel very mediocre !! unfathomably soundproofed old bath dirty, dangerous bath, no heating,

The restaurant is good for a quick lunch or dinner to eat without any other pretention and it is the main. A traditional choice, a shot, a taf.

I had lunch on March 21 in this establishment. We were about 20 guests so we had a special menu at 12.50€. either entrance and flat, either flat and dessert.buffets will. The choice of the dish was either veal peacock, or salmon with potatoes for the calf and rice for the other. As the fries were made home, we asked (for 5 people) if it was possible to have them. The waitress put the cook on the spot (I think she has only the name) and it was going to be complicated but she was going to see what she could do. When the plates with the veal paupiettes arrived, we coughed...A archic paupiette cooked, low-end, without sauce, the spaghetti had to cook (water) since the morning, two leaves of salad without seasoning and ultra-seat, and a round of dry and past tomato. The salmon peacock was worse. from the industrial low-end too cooked, unmangeable, it was said to be cat vomit. The rice, well on as insipid, too cooked to water.We had the good surprise to receive a homemade fries dish. and the pumpom... old cold fries, fed into an oil that had not been changed for a while. They were just immangeable. The desserts were like the rest of the meal. The waiter told me about our discontent was very surprised that most plates remained almost full. I find it unacceptable to serve this quality of meal, it is shameful and this restaurant should be closed.

I had the opportunity to eat in this restaurant as part of an associative meal, custom menu therefore, offering for 12.50 euros the entrance buffet and the dish or dish and the dessert buffet. Input buffet composed mainly of industrial composed salad ( as in many buffet of this type ) , buffet of desserts not flichons , defrosted pie , English brick cream ... there again , nothing exceptional or shocking , many restaurant offers this kind of products , not frankly bad . good idea, some cheeses .ma notation is motivated by the dishes that have been offered to us: peacock, (punch of low grams , not more than 180 grams , correct composition but without sauce and dry , towel with 2 tablespoons of pastry too cooked and insipid , of a pinch of salad without seasoning more than the pingrim, it is the complete lack of work on these plates that is shocking ) . if the team in the kitchen has no scrupulous to send in the room such dishes ... good courage for the continuation !