Le Chat Botté

Fell there totally by chance. menu at 26,50 € allevious.Home and cordial placement.Mise in the mouth (cold and desired as such): purée (or soup, or soup, the word escapes me) of undeniably fresh peas, covered with a mint/vanilla jelly and surmounted with an oyster espuma. surprising and very good. my half, who hates peas, has only seen fire and has finished mouth beef.Inputs: choice between the inevitable half-dozen oysters and a gravlax salmon accompanied by a beet decline. I am gladly ostreivore but, in view of the dishes I saw pass, it was a shame not to honor a cooked entrance. Note, however, that the oysters were served, among other things, with a butter manned to the eslote to fall.To return to the salmon and its beet variant, the perfect gravlax. beets, of all kinds (reds, yellow, chioggia - the prettiest of beets) processed in raw, chips, roasts, growers and discounts make the exception of this dish. the association betterave/saumon, relatively well known, works perfectly. The main dish: merlan, a decline in celery rave (the chef likes visibly the declines) and candied pears.Merlan, cooked on skin, perfect. Treated celery in tuned, fried and purée, not easy as vegetable, perfect. pears were very well confined to algae butter, nothing too salty at home. the sauce based on the reduction of the ridges of the so-called butter-mounted fish, excellent. Dessert: raspberry duo and guanaja chocolate: peaty, creamy guanaja, candied raspberries, fresh and sorbet. Being not a dessert specialist from a distance, to eat only 3 times a year, I would just say: very good and I don't especially like chocolate.Mignardises offered very pleasant as well. In short, a lot of work and very, very good work engaged on products not necessarily qualified as noble and not necessarily easy.Bravo! extremely well played to put on products rather "good market" treated excelleously. Add to this a very professional service, presentation of dishes, and everything and everything. One thing to say: keep giving pleasure to people as you do, ladies. That's good for what we cook for, right?

From the mouth to dessert everything was perfect! (all small flat for the widow clicquot 2004 that was served in too much from the first glass and unfortunately it lost all its freshness quickly especially with the heat of the summer of Monday)We had opted for the menu of the curlers at 40.00 €, a real enchantment for our taste buds.Thank you to the chef decock and all his team who were able to make us enjoy an excellent lunch with friends.

It's been 3 times since we visit the bug cat and it's always a ravishing of taste buds. the crust bar remains the specialty and it is divine.

Have lunch at the bent cat and were delighted with this meal. I think this menu at 26,50 euros is unbeatable on the island of re and even on the rock! fresh products (carpaccio of fish in entry) and back of cabillaud perfectly cooked (nacré)Dessert praline succulent (not too sweet)Service in impeccable room one regret: the distance of the rock ! we will return with pleasure

From the reception, to the dishes served, everything was perfect. for this first, I chose classic dishes of the house: the muclade and the crust bar, a single adjective comes to me...' excellent'. As for dessert, a great time of tasting with the honored saint, which I strongly recommend!I recommend.