L'Entracte - Valenciennes

We just got out of the table while we almost didn't touch our plate!!I explain to myself: we arrive and we install, after 10 min always nobody, so we're going to ask directly the map. which gentleman I presume is the chef, arrives a few minutes later with the map and starts to list all the dishes that he can not serve us. If we understood this gentleman to a personal concern. we dispel the Italian salad since there was only this as a dish except the dish of the day that was of the tongue of ox and that we did not voulage.bref the salad comes: ridiculous for 16€, this gentleman explains to us that as we are in the north, he has no rocket, so his salad is of milk. I had to ask him again three times.a last one this gentleman told me that I didn't understand that he was having problems and told me to leave his place if I was happy, what to hallucinate. a deplorable service, a rudeness that I will not know. It's just shameful. If this gentleman has a personal problem, you don't have to serve in such conditions, I've never seen this in my life.

Deplorable experience: we chose this restaurant near the hotel residence where we stayed and because it was indicated that the kitchen was made on site with fresh produce. There it was a great disappointment:1/2 h to have the aperitif, then 15 minutes for the amuse-gauge and the command socket. a waitress who can't get a bottle of wine. 1h 30 to be served: immangeable makhis, insipid Flemish carbonnade (without sauce, hard meat). To think there was no chef in the kitchen!.Meal duration 2h45. establishment to be avoided despite the favourable opinions given on this site.

It is a discovery of flavors made with fresh products and your patience will be rewarded. Refined dishes, a perfect setting and a little waiting are the ingredients of a perfect evening in Valencian

I haven't eaten such a good meal in a restaurant years ago. I took a paved with rumsteck fried mustard sauce. very tender meat, excellent sauce and really homemade fries!!! dessert, a gourmet coffee, composed after the waitress, a floating island, a burned cream, and a chocolate melt, which in reality was not composed of any of these 3 desserts. The service is long enough, but I think it proves the quality of the kitchen. the waitress took the brushes in the addition and asked us more than expected, but corrected after the remark. the leader can be proud of him, especially that he came to greet us at the end of service, and this is very professional!Thank you for this good time.

Well, I swear to you that the cook is neither my father, nor my son, nor my brother, nor my sister... No no no, my opinion is 100% objective. This restaurant, I went there yesterday, for the first time, backwards, let's be honest, I have my addresses and hate to steal from my culinary habits. The little wait is not awkward, it proves at least that it is not vacuum cooking heated to the micro wave. the entrance arrived on a well-elevated plate ( mushroom velvety......I don't know what. then, surprise, flavors that have faded in the mouth, succulent. Then I took the kidneys... I almost cried so much I enjoyed myself. I'm sorry for the few rare unhappy people in this hotel...Back there, you may have gone on a bug day, a young establishment must find its dens, staff etc. but frankly....To follow, it can go far this restaurant....I recommend of course closed eyes....Thank you for this evening. ps, the waitress is very effective and smiling... but she's alone... be merciful.