Signature - Saultain

An inspiring external connotation of luxury. interior in the air of the time-style workshop and apparent kitchen. friendly welcome but a very bad point for the lack of a locker room, so obligation to put its big winter garment in this case this day, wet, in the back and dragging to the ground. beautiful dressage of plates, great search for taste agreements with a little more on let us discover the ingredients of each dish. The 5-course formula is easily tasted, a pity that dessert is not apotheosis. being invited, I didn't see the wine list, but the red menetou-salon was excellent. in short, deserves its success, with an apartment for the non-existent dressing room.

Very beautiful establishment, everything is there, the setting, the service and of course the quality and research in the dishes served that surprise you one after the other. Let yourself be guided by the sommelier who will guide you to the best drink and flat agreement the price quality ratio is very correct and you will spend an exceptional evening surrounded by very good professionals! Thanks to the chief and his teams!

We went there after having booked, the welcome is warm, the setting full of natural materials, which soothes and puts you in appetite, we had the table facing the kitchen, or we had the privilege to see the chef damien franco and all his team worked in front of our eyes, spectacular!We chose the menu discovered in time and were not disappointed of the trip, a perfect harmony of new dishes and wines,

Les dégustations à l'aveugle ont leurs limites, surtout lorsqu'il n'y a pas de carte à côté. Ma compagne ne mange pas de viande rouge et donc pas de viande saignante. On nous sert du veau à peine cuit et un magret de cannette (au demeurant excellent) très cuit. Quel chef fait bien cuire un magret ??? N'y a-t-il rien en cuisine pour remplacer un plat non comestible pour certains ? Service approximatif, avec récitation des fiches techniques des vins. Jeu de devinette après chaque plat dont on se passerait bien. Très déçu donc malgré le talent qu'on peut deviner en cuisine.

Que dire de plus que de se laisser guider, nous sommes agréablement surpris du début à la fin. On croit reconnaître un goût et en réalité non, cela en vaut vraiment la peine.