3 /5
Rating
★
★
★
The atmosphere is good and so was the food -typically Haute Savoie - heavy, robust filling - nothing subtle - honest grub.But the Bourgogne - at €29 was terrible. I asked if it was recommended and although that is like asking 'Is the Pope from Bavaria?' I was told it was very good.It was light in colour and tasted acidic and lacking in any depth. A restaurant has the responsibility to choose all ingredients of the meal carefully, with the customer's taste bud's in mind. If it is not possible to buy a burgundy at the price customers in an ordinary restaurant, such as the Praline, will pay then choose another region. Make the wine enhance the meal - make it good value and make them come back. Cheap tough meat [ which was not the case here] would be bad for business - somehow restaurateurs think they have a right to make a large profit on wine - quality ignored.This wine was probably €7 and marked up to €29 - 400%. Customers can, on occasions, be in a position where they cannot complain; guests sensibilities and recommendation where the reasons here. So, politely, we agreed 'this wine is one to be drunk with food', meaning the food will mask the taste.This was bad business - if the wine was better tasting and value we would have had two.France has a problem with wine. Because it is reluctant to import New World wines there is a reliance on mediocre to poor home wines in the lower price bracket.Beer is good and will go well with the rustic style - I think.