Frightening for someone heading home for quarantine soon. And I’d like to have seen our table being wiped after the last patron left for our to take up our reservation. Not a hand wash between customers or jobs. Why is it french restaurants never serve vegetables? Not even a bit of onion on the steak.Īs for hygiene during this time of rising COVID cases in France, the masked manager taking the money was handling my card unnecessarily, just after blow torching a pudding, loading up the waitresses trays and working the till. And we didn’t want to spend more than the €61 it all cost, with the delicious rose wine (thankfully!). Paris by Mouth is your guide to eating & drinking in Paris, through our food tours and our guide to restaurants & shops for cheese, chocolate. And we couldn’t show the waitress the stringy remains as she never got close, so we stopped there. It’s meant to be a premium steak but the chef is spending enough on buying them. The main course entrecôte steaks we both had were stringy and chewy. The main course starter of fried little fishes we shared was plain with no sauce, hardly up to the way the Greeks do it. Bistrot gourmand du Marais - 87 rue des Archives, 75003 PARIS. This pretty place was packing in the customers on Saturday night fully booked and everyone enjoying the ambiance and setting beside the Loire in a beautiful evening.īut the hard working waitresses were rushed and didn’t check on our meal, which frankly was not up to standard. La Charit-sur-Loire is a commune in the Nivre department in central France in the south of Paris. The restaurant’s history dates back to the post-World War II period, when Alphonse Mellot an iconic Sancerre winemaker opened a wine bistro in Paris.
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