Les Terrasses Saint Germain

Mr michel m as chef de cuisine aux terrasses Saint-Germain I wonder what made you delpule more at the level of the ceps are real ceps that were picked hands in dordogne so I don't see what you find to reproach! coming from Corsican and being amateur mushrooms I know to recognize ceps especially bread ceps!!!! our ceps are not "fals"

We had lunch with friends on the terrace we were delighted. The terrace is pleasant, the smiling service, the setting is friendly. We'll be back!

It's really a shame, because I'm from the corner and I like to participate in the business life, but I'm not going to eat it anymore. I took the only menu at 30€, which turned out to be pretty disappointing. in the entrance, the only one proposed, "beric plate," good san plus, with chorizo, ham and sheep cheese (manchego). When entering the restaurant you can see a ham, on its support, pretty and appetizing, but it's not the same as you find in the plate. For the dish, we have a choice of 3, I took the "crushed turbo and wild rice." instead of a grilled fish I had a fish in the oven, fade, without spices bathing in his juice. a pilaf rice served apart, not seasoned either. I told the boss that I was disillusioned and that I had a lot of trouble accepting criticism. He's finally offered me another dish instead. I want to point out. dessert a fruit carpaccio, with a vanilla ice ball. good, but really limit for a menu to 30€. prices of the map, and the wine map are high enough for a restaurant of the genre. Too bad.

Attention to the ceps: there are few burglars (a lot of pine ceps) and a lot of pibles (called fake ceps from their bitter taste) And they cry the fries damage because the rest is rather nice!

We have recently settled in the region of Liberia and are lovers of beef coast. we really enjoyed the one of the germinal holy terraces. we will return to this very friendly restaurant with very fine dishes. the only small flat, the dessert chocolate from Liège that was not up to the level.