Comments on: Le Chateaubriand

By: Arthur

Arthur — Sat, 31 Jul 2010 05:41:30 +0000

Ah ah Mosse and Foillard are good reasons for a (safe, by the way) hangover.

I love raw and crunchy food. But for sure it has not to be systematic and purposeless in my opinion. I’m thinking of carrots

I agree with Joe about the usefull summer truffle, which totally didnt match with the precited carrots and brebis faisselle.

By: Restaurant Le Châteaubriand d'Inaki Aizpitarte | L'Effet Chocolat

Restaurant Le Châteaubriand d'Inaki Aizpitarte | L'Effet Chocolat — Fri, 30 Jul 2010 06:38:39 +0000

[...] Magazine, tantôt soulevant des avis très partagés sur la blogosphère comme dans cet article de Barbra Austin, ce bistrot fait parler de lui. A force de lire des avis très divergents sur ce restaurant, cela a [...]

By: Barbra

Barbra — Fri, 30 Jul 2010 03:09:20 +0000

Arthur – The “uncooked” things sometimes work for me, sometimes don’t. I’ll confess a touch of a hangover, too, after my recent dinner there, but it was for the right reasons: Mosse and Foillard.

Joe – I share your humble opinion.

By: Joe

Joe — Thu, 29 Jul 2010 19:17:22 +0000

Summer truffles are pretty much always superfluous, IMHO. If there weren’t real truffles out there (white and black), I bet no one would eat the summer aestivums.

By: Arthur

Arthur — Wed, 28 Jul 2010 20:15:50 +0000

Well. I tried Chateaubriand with both great expectations and readyness to taste something not particularly good but at least surprising.
The result was very disappointing, with tasteless dishes, uncooked stuff and above everythink really no care for the customer.
Well… I’m still feel a kind of hangover of my dinner at chateaubriand, one month after