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Contribute Feedback What User likes about Histoire Gourmande:
a very good restaurant, the kidneys and the trumpet sauce of death were perfect, the almondine with griots and the tatin pie nothing to say, we have feasted. traditional well executed cuisine. Too bad that on the door of large posters hide the inside, it would commit a little more to enter, we would not have entered from ourselves, we followed the opinions of the fork. View all feedback.
What User doesn't like about Histoire Gourmande:
So saying true cassoulet, so it’s not saying if I’ve been disappointed. well cooked beans but piece of bacon impossible to cut, confit and sausage correct. very fade, just like the rosemary rillettes cooked with wood fire???? no taste and very fat. actually only the server puts the atmosphere. There's really better around and for cheaper. View all feedback.
Delicious duck dish confite with tatin pie dessert bravo to the chef
Our server was unreproachable and had no sense of humor and attention! small clin d’oeil with charlotte, the parrot that does not lack punch! The kitchen is traditional and qualitative, the cassoulet is really top (coached with wood fire and simmered 48h).
If you don't like the CE cassoulet, you don't like the cassoulet. The fragrance of beans and sausages, the gratin of the dish and the tips on wine gave us a very pleasant moment. Thank you and bravo
A warm welcome from the boss. We stopped by accident on the road to our vacation and were superbly recovered at 1pm. No carcasses. We took the unconditional cassouler and a paved ostrich with bites. For dessert, a ball of caffeine with sweet chocolate of vanilla ice. Repas succulent.
They make a good boiler (Original Notice) Fan una bona calderet
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