Hello,
indeed, our property is managed by the same family for three generations.
Upon arrival at the restaurant it was 11:30 am when the restaurant does not open until noon, we were invited to wait at your table that you refused.
We have then installed in our small living area consisting of two small sofas and a table with tourist information about the area that you have a long puff.
For two years now we offer our customers a unique menu with a choice of three starters (including one with an additional fee) then a choice of three dishes (one with extra charge) and a choice of four desserts (including cheese and one with an extra charge). While this formula may not be appropriate for everyone, we can offer dishes with only fresh products processed on site by our chefs in our kitchens. This should also be the norm in any restaurant, disappointed that this is not true all the time.
I am sincerely sorry that you believed that our handmade raspberry vinegar I offered to go with your Braised Pork Shank with Lentil’s not given you satisfaction. But I also proposed balsamic vinegar that you do not desired. Also if you had any taste vinegars that we use in our kitchen I think you'd weaned vinegar for a long time as we use plenty such as the Guinelle vinegar, Collioure’s wine vinegar, raspberry vinegar, balsamic vinegar, vinegar cider. I assure you there is no vinegar’s shortage in our kitchen but salt ... maybe...?
In this regard we flavored our dishes to best comply with the taste of the food that we offer. “Pot au Feu de Filet de Lieu” is coming with a fish broth that is rich in taste and we sublimate by the use of “Piment d’Espelette” instead of pepper. In fact not salty enough for your taste, this is why Kampot’s pepper and sea salt are available to our customers on demand.
Our restaurant is available on the ground floor with parking for the disabled. Or by the entrance of the hotel and the Main balcony has ramp Inside, only two steps are not equiped with ramp it’s the two step that separate the bar area from the restaurant area because the physical setting does not lend itself. But throughout these years that my grandparents or my parents or myself I can tell you that we offered our arm to support the people who have asked countless customers and clients. And to this day no one has ever fallen.
We chose this approach to adapt to the demand of our customer’s used which is composed mainly of men and women on the run that appreciates the opportunity to eat a balanced diet cuisine that they appriciate in our retaurant, not always be to the taste of everyone but still on the quality.
I am truly disappointed that our kitchen is not met your expectations. At your departure when we have asked if everything was fine about your lunch nobody complained about anything. Generally even give me compliments make myself thinking about doing better, so yours gastronomy’s comment as well.
Best regards.