La Table Du Boucher - Mons

Very nice meal, my little heartburn for years the crispy veal head and snails. The tin was very good with a top cooking. And the cream burned like I love them. Nice staff. We'll go back.

Excellent restaurant with smiling and very professional staff! The frame is sober and comfortable, I highly recommend!! Thanks to the waiters and cooks!

I loved from the beginning to the end, the super nice server, a shame I don't have its name! The dish was succulent, the excellent fries worthy of a high-end friery and dessert, it is the best of the evening. In addition, the boss offers mignardises with good cognac, it becomes increasingly rare in all restaurants and level ratio quality price nothing to say either, I highly recommend it!

I enjoyed the delicious meat, the shrimp croquettes a delight, but I put that 4 stars as there was an atmosphere as if everything was going very fast so that we leave quickly, but otherwise I recommend to eat

As meat lovers we couldn't pass through Mons without stopping at the butcher's table. I was there only once a few years ago but kept a memory of excellent meat. Souvenir confirmed by this second visit. Entrance 1: pike queen, Bocuse recipe, Nantua Bon sauce, but no more (like the rest) Entrance 2: maturation Holstein beef carpaccio, rocket, Reggiao parmesan and Taggaiasche olives A dish known to all and which is so sublimated by the excellent meat that one feels to rediscover the carpaccio. My companion makes me notice that he is cut here less thinly than usual. Plat 1: tinned Holstein beef steak, grilled, fries and salads I am a great meat lover and always look for the best meat in the area. I found here the best meat I know. There are meats of the same quality in some butchery, but I found no meat of this quality as well prepared. An excellent taste, a perfect texture, a cooking that is the reference of a stirring cooking, everything is perfect. Plat 2: Beef tartare Salers, chopped and prepared minute, fries, salad and mayonnaise We wanted to rediscover a dish known to all (such as carpaccio) with quality meat. The tartare is excellent however here not as much difference with a good tartare of other cheaper tables. We don’t misunderstand there’s nothing to say about this dish! Just a little less gustative discoveries. The frame is elegant and sober. Beautiful wooden beam on the ceiling for the rest. To sum up, the butcher's table keeps the head of my best meat ranking. Next time we will promote cooked red meat. Special mention to the room manager who is professional and very adventurous.