Restaurant du Golf de Brigode

A nice view from the restaurant terrasse over the golf and when you profit by a sunny say, it's really beautiful. Unfortunately, we did not enjoy our lunch and the veal kidneys are soaked in a mustard sauce when the wine by the glass is awful, once more as previously: white Sauvignon and red Bordeaux are really bad while expensive enough. There is always some possibility to find better wines for the customers in this range of price. Improvement has also to be found at the kitchen since it's presently worse than before when the cooking was worth tasting.

Most of the time, you can profit by a pretty good food with a Chef doing his best; maybe some reservation has y to be put forward regarding the wine which is expensive 18 Euros for half a bottle of Sancerre and 12 Euros for half a bottle of White Saumur which is actually sour and green , not exactly drinkable.

Most of the time, you can profit by a pretty good food with a Chef doing his best; maybe some reservation has y to be put forward regarding the wine which is expensive 18 Euros for half a bottle of Sancerre and 12 Euros for half a bottle of White Saumur which is actually sour and green , not exactly drinkable.

Most of the time, you can profit by a pretty good food with a Chef doing his best; maybe some reservation has y to be put forward regarding the wine which is expensive 18 Euros for half a bottle of Sancerre and 12 Euros for half a bottle of White Saumur which is actually sour and green, not exactly drinkable.

A nice view from the restaurant terrasse over the golf and when you profit by a sunny say, it's really beautiful. Unfortunately, we did not enjoy our lunch and the veal kidneys are soaked in a mustard sauce when the wine by the glass is awful, once more as previously: white Sauvignon and red Bordeaux are really bad while expensive enough.There is always some possibility to find better wines for the customers in this range of price. Improvement has also to be found at the kitchen since it's presently worse than before when the cooking was worth tasting.