Paul Germain - Reservar uma mesa

very nice place and very good reception, but the kitchen is a little minimalist. dindonneau gigolette: very well cooked meat but unrelated sauce a little fadasse with vegetables too cooked. rougail sausage : not much to do with a real rougail. No tomato sauce, no beans or lentils, no rice but vegetables are too cooked yet, and no season (tomate zucchini) and a small chili sauce. a little disappointed, therefore, with respect to the praiseworthy comments we had read. Maybe it shouldn't come in the evening (reheated lunchtime plagues)

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accustomed to meals to be taken during confinement, it is with pleasure that we dine with the paul germinal. It was an evening where there were less staff than usual, we were warned and it went very well. The dishes are always generous, the quality of the dishes is there and the turn of the cook also.

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beautiful discovery that this restaurant where homemade is the priority. the dishes are good and copied (too much the reception and service of quality, in short we enjoyed the place and the kitchen. We'll be back.

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Restaurant with lovely atypical decoration. The dishes and desserts are good and hearty lack a little presentation. The warm welcome and the service is efficient. Trying for the cusine.

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we spend a very good time at each of our visits! I recommend the rougail of sausage which is for me the signature dish of germinal paul! products are of quality and tasty cocktails

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