"8/8/2017 dinner. For several years, we have been stopping at our gastronomic peregrine at frédéric sweett. for the room, at the top, especially if you take the villa of the kiwis or that of the olive trees, read the review apart. But let's insist on the breakfast that is worth the second place behind the insept breakfast of white georges (which is a sacred reference for those who have had the chance to go to vonnas.) perfect reception by rachel, alexandre and frédéric, the boss in person. frédéric, in all objectivity, has always been our heart blow! a warm setting (we love or not the purple armchairs.), knowing that his charming wife anne has a lot of taste, aperitif at the living room where the "bar à champagne" service offers three different wines (the connoisseurs will of course be able to separate a "basic" champagne with a large cru krug, for example, and understand that the price is necessarily not the same. "françoise c" ; go to see at a German srnaud.) in short, original and fresh mouths, including a superb beet sorbet and blackcurrant! melania, every smile and very competent, officie in the room with brio. we opted for the meurette egg softly: excellent; simply with a very gustative wine sauce. Then came the golden calf with its vegetables from the garden, and the real charolaise intercoast matured 40 days; what do I say? that it was divine and that the plates, yet well-stocked, went back to the kitchen? two different dishes but both worthy of the star. The choice of varied and refined cheese tray with a wide choice where it is not 4 small, but several pieces that I tasted, accompanied by an excellent wine with the glass that jean, the sommelier, has very well granted (as was previously the two dishes, with absolutely prohibitive prices). a part of a lack of knowledge, which I can understand, starry, or unjustified jealousy, what can be blamed on this young leader and this no less young brigade, all of them talented? to work hard from evening to morning and morning very early in the evening very late? We, personally, admire those people who dedicate themselves to the body and soul for the well being of the customers and guests. frédéric softt has now opened the "bistrot of the dock" just in front of the eponymous restaurant; Reserve for it makes 80 covers at noon, and its second crossed the road (between the semi-trailers (lol) to take the kitchen in charge and will put you small simple dishes (?) but very good. In any case, it is obvious that the first star is very well hooked and that fd is on a beautiful uphill slope...Table we recommend warmly."
