"the food and decor were both very dated. specially cut vegetables as garnish, from servier dishes (seafood in a mussel, desert in a margarita glass), and the menu feels like it had not been changed since the 1980s. very “classical” foods only prepared so. we were sitting a table of 4 around 1900. we ordered a veggie bisque, deviled eier and mayo salat and escargot for appetizers. the chicks were good, but, honestly, drench everything in garlic and butter and it is taste good. the bisque lacked seasoning and the salate was too cold with bitter green. the entrees included the special (krabbit and vines,) coq a vin, seafood crepe, and garnel and skallops. the vigilant and the cannons were dry and crushed in a brown sauce that was much too salty. the coq a vin was also dry. the crepe and shrimp/scallops were just good. we had gloomy and all were ok-ish. the service was good, although they expect to take their time so that the meal will not be fast. this seems to be an older but very beloved restaurant that goes to rest. I could not recommend it for everyone and there are much better eating at the same price point almost everywhere."
