Efe Z.
Google
Steak, duck, and the baguette were all extremely good. The tartare, in our opinion, wasn’t good — very average and quite standard. The chicken liver was fine, nothing special; realistically, aside from the French (and people who live in the Alps), I don’t think many enjoy chicken liver prepared in that style anyway. The cheeses and cured meats on the charcuterie board were decent.
One criticism: although the service was fast and good, the kitchen closes very early, and the venue itself closes early as well. Even on weekends, you need to come fairly early — ideally around 7–8 PM at the latest — otherwise you can’t even order small bites after a certain time (I believe around 10 PM). Personally, I would have liked to stay later.
Other than that, it’s quite decent and worth a visit. The main dishes are the real highlight; the rest sits around average.