Campanile - Trignac

Dinner with friends. few people present to consume. only one person from the staff present. Apparently, this staff manages the restaurant and the hotel (with some concerns for the two people we have seen adjusting their stay notes). I went from an excellent child memory where the idea was to have many dishes available and at will. disillusionment, since entries are very limited, like desserts. The formula is therefore expensive for the quantity and choice of the main dish. the chosen pizza looked like warmed with an addition of chicken breasts. little tomato sauce and no cheese. Sad.The quality is to be seen. desserts do not offer much happiness since we feel that everything was done in advance and that the cook should use the defrosting system and the microwave instead of cooking. On the room side, the curtains are to be re-examined as spider canvases made our meal. Well, fortunately we didn't see these little beasts on 8 feet.

We loved to come and eat here. Now there's almost nothing on the map. The staff spends his time on his cell phone. The ' chef' warms all his dishes to the microwave. The buffet is minimalist. We waited a long time not to eat together and have rubbery salmon. We won't go back.

Obliged to dine in this restaurant because our hotel was in the vicinity: no surprise on the variety of menus. choosing a fish dish (from the place), there was no fish for 2 people: it was necessary to eat salmon (a seaside comb). One couple in the big room. I chose the dessert buffet because I am very gourmet. Well, we'd like to make these things pass that I've seen for desserts. beurk. no reactivity to serve the few customers: fortunately that we were not 50 to wait, otherwise we would still be there! Well, we haven't been sick, that's it!

.and is a little too expensive. the multilingual team is always very friendly. you can order the food individually or in different menus. even the menus are different. that is very good. the selection also. the hotel also(see evaluation).

Excellent staff reception. The restaurant was almost empty. I took the ward that was well cooked. to have many customers you must avoid heated meals and offer fresh products. It's too bad!