3 /5
Média de Avaliação
★
★
★
1° We had ordered 2 kirs pertillants à la violette (we are looking for more of them were served in simple glass of wine and not fresh at all. 2° We ordered a half rosé of the island of beauty that was on the map for 7.50€. The boss tells us that they don't do it anymore in pichet but tells us to serve it anyway in pichet as it was noted on the map as. She sent a young waiter with a white gray rosé pichet, (also not fresh at all and a rosé must be served fresh, as he specified us as saying there was no longer a Corsican rosé. Surprising no? to the order there were and when we were served there is no more. Ho that it's ball!!! 3° In my steak tartare (cut to the knife it was rather meat lamelles and this one was not seasoned as it should be. The fries that accompanied him were small and soft as remains of fryer. 4° 14€ for a Lyon pizza, pizza in the 'andouillette, I have to say with slices of 'andouillette' about 1 mm thick and about ten on the pizza. I think it's a little expensive especially when you know the cost of a pizza. That makes it very expensive the pig's squirrel that could have served at least 5 customers. 5° When we went to pay, the same server of the beginning allows us to tell us to wait for someone to come and cash us by saying: I trust you don't leave? In hindsight I should have done it to him, pretending to leave... but it's not my style. But where did he learn his job as a waiter this young man? 6° Finally, the note: my pichet which was to be at 7.50€ since we waited for a rosé corse at this price and that we were changed without having to concert us was at 11€. Normally, we would have had to pay 7.50€ since we promised a Corsican rose. What a bad faith on the part of the boss who did not have the courage to come to serve us even this famous pichet. I knew the melo before the health crisis and during with their distributor and I loved going to this restaurant, I even loved it. I went with family, with friends... but today it's no longer the case. I understand that the crisis has been hard but it has been for all restaurateurs and other businesses, and let's not forget that the state aids have relieved a lot for their loss of turnover, and I know what I'm talking about. Others did not have the same chance of being helped. I would also like to tell the boss that she should also question herself and not play with commercial smiles and make her forced when she is made a justified remark. One last thing, in all the restaurants where we went there were on the tables sheets to fill in to keep a trace of our passage (health crisis obliges and well to the melo nothing. I thought it was mandatory. These are all the reasons why today I would not make good advice on the melo. I'm tough, but I'm used to saying how I feel.