My wife and I ordered a three course meal with Coq Au Vin with a Tuna Carpaccio Salad appetizer and chocolate/vanilla mouse with fruit for dessert.
The setting is very nice on an open air second floor restaurant. However, the chef and sous chef were hanging out smoking next to the bar when they weren't prepping meals since there were only 3 or 4 parties there the night we went.
The wine selection was very good considering the remoteness of the location.
The chef initially treated us to the Garlic Shrimp bite which was one of the best bites of the entire meal.
The bread was accompanied by a garlic cheese butter...I could eat that way more often than I ever should. It was excellent.
The Tuna Carpaccio Salad was tasty, but it had too much vinaigrette. It was hard to taste the meat, which is an essential aspect of carpaccio. The greens were fresh and the dish was still enjoyable.
The Coq Au Vin was a bit oversalted but the tasted fine. Unfortunately, the chicken was overcooked and the texture was mealy. You just can't serve overcooked food at any restaurant. The vegetables were good and fresh, but cooked with too much butter/oil for my taste. The potatoes were oversalted as well.
The chocolate mouse was decadent and rich in flavor, but the consistency was too heavy to be called mouse. I have no evidence, but the vanilla mouse had the consistency and taste of Jello vanilla pudding.
For a meal in this price range and perceived quality, these are mistakes that should never be made by any chef cooking at this level. Premium prices demand premium quality. Another guest in the food industry told me that the chef had recognized as a one star chef by Michelin (I don't know if this is true or not), but this is not the food you would expect from someone who has received such an honor.
It's not the worst meal I've ever had, but I expected much better. Other guests thought their meals were very good so perhaps our experience was the exception.