I think the visitor pictures show the style of a different chef. Ridiculously, we were given an English menu and a waitress with only French so we translated back for her. The dried meat platter is pleasant but the main courses were heavy-handed. The duck sauce was far too sweet, a fish course with Beaufort cheese was unbalanced. Chips were soggy and their oil needed changing. A mushroom 'creme brulee' starter was more like an omelette. Desserts did not impress.
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