Jean Chauvel Au Guide Michelin La Brasserie Le 3b

The tasting menu combines well-made dishes, carefully cooked with original and well-successed combinations. reception is very neat, friendly. the frame is very neat and very relaxing. Bravo!

Always a personalized welcome, perfect. the wine map is always inventive with beautiful discoveries. menus always mark seasonal ingredients. we recommend and return with pleasure.

A unique experience! tonight I was invited by a friend at the restaurant jean chauvel 3b (budlin boulogne boulogne billancourt.) we had a great culinary experience. We chose the tasting menu: each dish was a real fireworks fire by its colours and tastes. modern and out of the ordinary chef jean chauvel, has offered us new flavours and welcomed with attentive staff and an irreproachable service. break an unforgettable evening to renew as soon as possible. Thank you.

The day before (before the covid your server was teasing to small care, whether you are a known client or a new dcoverer. your glass was empty, it was lining; your bread basket was empty, it was lining; above all, it was lining to accompany you with a z. The waiter, the chief of the room, the doctor came for you. that you take a single dish without wine or the total, whether you are a nobody or a friend of the family, you were happy to be the one and you wanted to make the big slam (what we were going to do before we no longer order dessert and caf, because we were). The day of aprs (aprs the covid while you make the choice of the between/plat/dessert if everything goes well you no longer have to apply (amuse-cool), you serve your bottle of wine alone (and of mmory, any qualit gastro is attentive this dtail) and the bread is a bonus (oulala, the bread to saucer, is bad ; perso, I am against bread, but the Francos are attentive to it. the tables of habitus (the diffrence of treatment, if I conese it, remains an art of fish through the throat) are richerly nourished, tables seem to be the subject of a special attention because they have asked for a spcial menu, you observe less followed tables (youngs, an improbable binomer etc. in short you regret having come to spend a moment. for you are no longer unique, you are your current currency, like other tables, and it is sad. mm if the covid has impacted the service. Because the restaurant is full, like a hut.So forget the dtails of the xxeme sicle very well served) because I want to believe that we have more preconditions. It's a false argument and I'm still dubious, legitimately. So let's talk about some dishes? between a burger lawyer, nothing to say, it's good, finely seasoned, I kiff, respect, mme if the ham rolls were a bit dry ; the pears beg, sun, it's micro-gr, it's a small player in seasoning and cooking, lacks wow. main dish, risotto, dsol, but without flavor or then my binome lost the got because of the covid; the encornet, okidoki, excellent, I valid, it was a beautiful russite, mme if I regret to hear me say you want a little safrane sauce if you don't take it, I remove it to reserve it to other people). I don't expect toy dishes but grease, go back to earth and go to province, remind you of what a qualitative service is. In the end, I regret the covid forward because we were all and all thoughtful. Consider. Read having thought, we're just alone. Let's give up on our plate. As I was, I quote, looking forward to coming. I'm sorry to come back because I came before the covid. And it was before, as my parents said. Show lessdate of the visit: March 2022

Honestly very disappointing. correct but no more. Service passable. a priori it is necessary to be known long ago to have the honour to be well served (pain, wine, water, mouthing, etc. we came for the first time and it will undoubtedly be the last. Good continuation.