Le Vieux Saule - Reservar uma mesa

We come to eat my spouse and myself very regularly in the old slack. For us it's the best restaurant in the area. The kitchen is not mixed as we can unfortunately often see it in other restaurants, it is traditional but still revisited. The sauces made by the chef themselves are to fall on the ground and give the urge to ask again, even if the plates are already very copyy! the cheese plate is frankly worth the detour with 5 cheeses (!brillat savarin, reblochon, brie de meaux, roquefort et epoisses (which usually is very well refined).Breakfast, whether for dessert Moreover the welcome is warm, mme hervé is in small care for its customers and gives good advice. To sum up, it is a restaurant that is worth the time to come and as far as we are concerned, we will continue to come there very regularly! yet thank you for all these good little (big) dishes!

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this table a few kilometers from the creusot and the tgv station (mountchanin) is definitely worth the detour...and could claim a star at the michelin. the reception is warm, the very attentive service, the gourmet dishes are served and presented with delicacy and professionalism. the chef christian hervé cuisine with brio of quality and season products, a real treat... traditional dishes revisited with virtuosity. a ratio of quality / price quite honest for such mastered cuisine.

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We have been a number of times when staying in burgundy. The menu we had today was 37 euros, and this included an amuse bouchée of delicately seasoned radish mousse which was delicious. Both had carpaccio of very fresh scallops, followed by turbot and calves liver. In between a delicious mouth freshener of Marc de Bourgogne granita. Desserts were delicious

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warm welcome by the mistress of the places .service performed by a young person with a big smile say of this meal of noel from beginning to end, a feast, a fairy of the palace. a 4-star meal.

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warm welcome by the mistress of the places we can not do better. impeccable service . address to remember .

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