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Contribute Feedback What Caroline L likes about ESH Lille:
From the reception to our exit, no false note. Thank you very much, we have enjoyed it! The beef tartar in the Thai way and the tail of lardee lotte, gratin of curry curry rosemary and potatoes; A murder! It was refined, in good proportion, tasteful! Really it's a pleasure this first time at home. Effective and discreet service just as needed. We'll come back for sure. Keep going! When we left when we pointed out tha... View all feedback.
What jean-pierre M doesn't like about ESH Lille:
The culinary service is not up to the price. However, correct and friendly service Presentation of the dish ok but half of the dishes were not at the right temperature. Cold meat and no sauce on the fish that was dry than lotted) View all feedback.
Beautiful experience in this application restaurant. Nickel service and very nice dishes. Thanks to the students and their teachers.
The culinary service is not up to the price. However, correct and friendly service Presentation of the dish ok but half of the dishes were not at the right temperature. Cold meat and no sauce on the fish that was dry than lotted)
A very pleasant welcome. An exquisite and delicate meal. Reasonable price. The frame is very pretty. I'll be back with pleasure.
Super dishes, service to small care, the card changes every week is the opportunity to try new things. I recommend!
We have just tasted the "Great Chefs' Menu" this afternoon... How to summarize? It’s like today’s 3-star cuisine. The tastes are there!!! The flavor associations too. Each dish is also aesthetic. We're a fan! So we savored: Raie Terrine and Gaspacho Christopher Coutenceau. Earth Apple Gnocchis, Parmesan Key Kobayashi Emulsion. Mousseline de Petits Pois , Pomme Gaufrette. Glenn Viel. Salad of crunchy legumes, Key Kobayashi Rocket Mousse. Civet de Homard gourmand pour mon Papa Small seasonal vegetables, Ravioles de Champignons Christopher Coutenceau. Herbal tea. Tomato jam. Glenn Viel. Chou infinitely Lemon Pierre Hermé. For 25 €uros. It’s a week a year I think. The crunchy vegetable salad for example: the sauce is in the rocket mousse. Then surprises below: a soft black olive sauce etc... Even no false note except small portions sometimes. And a coldness – no more – at the bar when you settle. Large room well heated and widely glazed on a large square. Very discreet musical background. Towels in fabrics etc... Maybe mention a general stiffness consequence of everyone wants to do his best? In short, we advise and return.
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