Le comptoir du boeuf - Reims

In the romavok linen that has well described the general atmosphere but one can more nuanced, one can always catch up.50 pax at most one waitress and 2 people at the counter overly 2 person s in kitchens.menus has 29€ terrine of the terrine counters of green pepper rabbit 2 slices insipid from industrial origin. I would have preferred a slice of homemade pasta or a leclerc the paste is better .souris of succulent lamb and my brood of correct rumsteak but served with a cold bearnaise climb to butter.dry pastedessert correct all in 2h30 .see 3h with addition and 2 krema!I made part of my reflection to the boss. it will speak about it ...

Incompetence (or amateurism) at all levels: - extremely long service (of 2:30 for entry-plat-dessert) with a humor at the front-piece that tends to camouflage a growing discomfort over the minutes (the summum: "sorry, the chef has forgotten your dish, he does it immediately"-,). aperitif served after 50 min of presence: the bartender (who could be the manager of this establishment) spent the evening wiped out glasses and cured the teeth (plus-value : no,-) insipid cuisine: the egg enjoys an original gastro presentation but is in reality a thick jelly with a little egg in the middle (bender is an artifice,) which has (again!) generated waiting. Ultimately, far from hoping for a professionalism or a commercial gesture, we were especially delighted to finally leave this hell, where only the quality of the red meat proved appreciable. a lot of regrets, but compelling memories!

Pleasant and modern restaurant with a special emphasis on beef. but also fish, chicken, calf or lamb in service. good and tasty: typical French dishes in a modern style. opening at 7pm for dinner, recommended reservation.

Big disappointment with the cooking of the dishes. we came very often in a time when the restaurant was still called the "bistrot of the butcher". but today :- no wine map : just a painting showing the name and year of a dozen wines and damage the wine of 2014 that we choose is in fact a wine of 2015, it starts bad-. I choose the entry "sardine in his box": I am actually brought a plate with a canned sardines box, 3 slices of toast and a portion of butter (on the packaging, I discover that the butter is perished from the eve, I will not be intoxicated for so little but still-.) in the dish I take a cooked salmon with emulsion of champagne. The waiter brings me the dish, I point out to him that he misses the champagne emulsion. he comes back to tell me that the chef will "do something" (I always wait.) my spouse chooses a red wine **** in his cocotte: the **** is fade, he doesn't seem to have cooked in his cocotte, he and very dry and not imbibed from the sauce (which is actually very liquid and not drip.) in addition I find in the cocotte a small red elastic (probably prepared). Having made all these remarks to the server, this one apologizes but admits that he almost left the service because he took many thoughts (because, it seems, the new chef). The waiter, conscientious, presented us several times his apologies and offered us a digestive to compensate. On the other hand, the patron who was present (and we know for sure that we have seen him since we have already come about twenty times a few years ago) has let everything take on his server (no word, no excuse, no hello or goodbye.) all this for 30€ the menu/person: this restaurant now looks more like a big scam!

We had dinner here on a Saturday night in July. we couldn't get a reservation elsewhere and this bistrot had availability. It's not good sign:)we ordered the egg entrance, which was well poached, but could have been better warmed. It was an interesting presentation, however. my dining roommate ordered a steak, and I ordered the **** to the wine; However, they were out for the night, so I ordered the poultry with spatzles instead. The chicken was undersealed and there were unseasoned inguines instead of spatzle. It was a sad dish without inspiration for the france. The steak was correct, but also without inspiration. dessert was surprisingly good; The burnt cream was correct and excellent. my main problem with this bistro, apart from the disappointing main dishes, is that while the 2 servers ran to try to help everyone, the owners (?) stood around the bar drinking and were more interested in receiving their friends to other tables than serving their guests. I felt like an intruder at a private dinner. It is a grave sin for me for a restorer. I'm not recommending this bistro.