One has a Michelin Star, the other one does lunch for working folk.
Our ambition is one day to eat in Au Bon Coin - we want to know what their garni is.
There are no prizes for guessing which menu goes with which restaurant, we thought we would just post these photos to give you an idea of your options if you're ever in this small Touraine village.The inexpensive menu
Simon
6 comments:
We have eaten in the Promenade once. It cost a lot and was definitely a production, not just a meal. We certainly couldn't justify it too often but it was a good experience. We like the other sort of places best. You also get fewer tourists in them - hope I'm not being too snobby, but when we're in France we like to be surrounded by French people, not just other English visitors like us.
OOPS...We don't mind being surrounded by Australians of course !! (Did I get away with that one - you are after all, virtually local people.)
The thing that the main dish (meat) is "garni" with depends on the meat. Steak-frites, boudin-purée, whatever-haricots verts, etc. No?
We really enjoyed the Prom when we went. I thought it was quite reasonable given the quality of the ingredients and the skill of the chef. Good front of house too.
I can report that we were surrounded by foreigners. Mostly French but a table of Canadians or Americans.
We also love the other places and choose them whenever we can. You really can't beat the sight of a table full of high vis jacket wearing workmen choosing from a cheese board!
what do you think poire tapee and tourteau decortique are?
Jean: we thought the price was extremely reasonable considering the high quality. The other diners seemed to be French, and maybe a couple of Americans – I can't really remember, so it obviously wasn't something I registered.
Ken: don't worry, we know what 'garni' means. We are just amused by how lacking in detail the menu is, compared to its flash cousin across the road.
SoG: I'm going to steal your line about the hi-vis jackets choosing cheese in a restaurant review I'm writing for Loire Vallée Magazine :-)
PJ: Poire tapée is a special local style of dried pear. Tourteau décourtique I think is crab in its shell (maybe what in the UK would be called 'dressed crab'?)
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