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😒 3/5 - We wanted to meet a friend for dinner and she booked this
By 👻 @Adrian B., 02/14/2022 3:00 am
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We wanted to meet a friend for dinner and she booked this place. My partner had been before, but a long time ago. She was concerned and thought it best to look at the menu in advance - a good decision, because, dessert apart, there was very little that we would ever choose...worse, most of it meant we would instantly rule out visiting the place if it were just us...shall we say, an unnecessarily complex cuisineSo we went through and made some initial choices - as of course it could be different on the night - fall back mains was the cote de boeuf, but as you would see from the website picture, the thing is still mooing. So the question was, was he a chef who thinks bleu is the only way and that anything more than a point was an aberration - or would he provide the customer what he's asked forThe night came...welcomed, decent table, very nice St Emilion while we looked at the menu. Our worst fears confirmedWe both selected the gravadlax starter (the only thing we could manage)...or rather, salmon in a gravadlax style...my partner, being Scandinavian, makes a real one. Actually, it was very nice and enjoyableFor dessert, I chose the cheese (very good) but the other 2 took the carpaccio of pineapple. It was a fabulous presentation and looked and was - deliciousAs we knew it would be, the problem was going to be the main course...I had no possible choice but the beef (which unfortunately was for 2). My partner had 2 possibilities including the beef, so kindly went for itI asked the waiter, could she have a point while I had well done...he went off to ask; returning, yes we could. On delivery, the other waiter said to me that if it wasn't done enough, it could be done moreAs feared, it was almost impossible to know which slices were which - red or redder; close to inedible as far as I was concerned...but if that was the best the chef could do when he was specifically asked to produce something well done, what would be the point of sending it back? It might at best become a point which wouldn't be much of an improvementDespite being urged by the other 2 to send it all back, while my partner took those slices she could manage, I decided to try it first and at least move the other bits around the plate...especially because, in fact, it was not even that good a piece of meat (always an issue with beef in France) and was not what you would call tender; smoky (ok why not)...no sauce, no vegetables other than some potatoes called pont neuf (possibly in duck fat?) but basically soggy. Best was to get it over with as fast as possibleThe weekend deal was €55 for 3 courses +€10pp for the the beefThe brochette at Le Pick Clops at €16.50 earlier that day was more enjoyableOur friend enjoyed every mouthful of her meal, so yes, it was mainly me, but I'm sorry, I expect a chef to adapt (and, yes, within reason) to a customer's requirements and in my view, actually cooking it more should not be his decision...it is, after all, our money3* for the starter and dessert; nul points for the mains
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