Sessibon - Balen

Maybe our expectations are too high. But the difference of people who eat the menu and people who eat a drawer shouldn't do that. This in serving the amuse and the bread. If I was a la carte 3 dishes, I'm economically interesting as someone who ordered a menu. There's a perimeter to serve pepper cream. In the file pure, this serve isn't precaution. We've arranged the minut. The hostess also complained about the large group of people she hired. She's lucky the people in this economic crisis still want to eat. The food was good and the compliments to the chief. But whether you do something right or not. So there's still work in the room.

I've been coming to your house for the first time in my life, and I've been really surprised. The hospitality with you was incredible! I first got there and I was treated immediately like I was a regular here. You are a real case where the client is still effectively king! Unfortunately, something that disappears more and more often. For the explorers, it's not just their job, it's their passion. Every dish you get an explanation of what's on your plate and they have a broad and seasonal menucard. shortly: Friendly services by fine people and the food is an absolute culinary highness!

Great hostess and delicious dishes from the chief. Thank you for the good night diane dirk!

Great food. The hostess diane is still the same after over 10 years.

(Traduit Par Google) Merci pour la belle soirée. Hotesse super sympa et nourriture très savoureuse. Liesbet Yannick. Super friendly host and very well ate. Libet Yannick