Bistrot Pierre Lambert

Original and surprising menu. Bcp of good surprise

great place! the service was excellent and personalized. eating was very interesting and quite experimental

Just perfect! a culinary experience full of finesse and fresh products. surprising flavours and attentive staff! to do and do Ver carta

Birthday dinner. Surprising because we don't know what we're going to eat. but surprises are always followed with pleasure. The chef is very welcoming, the very nice staff. Thank you.

A couple dinner with blind.Amazing and good mouth, entrance, dish and good desserts. The portions are small, the light dishes. The only flattening of the wine we had chosen was good but too expensive.We will return to be surprised again.

Just excellent...A "blind" meal of an irreproachable quality and finesse. The mouth and the dishes combine with the same level of quality. bistrot offers mets/vins agreements that we have not tested. The children loved and we also strongly advise. Ver carta

This restaurant is full of surprises. We don't know what we're gonna eat. the dishes are well presented and finally we are satisfied. I advise to take the wine mix to perfect the painting.Nothing to say about the decoration and the kindness of the staff. A little expensive in the end but it's the price of originality.

a somewhat confusing entry in matter at the beginning because we don't know what we're going to eat (and I admit that I almost left being quite difficult in food). but in the end, a good surprise: the dishes are good and refined. We discovered some unknown flavors including flying fish eggs! for children, it was more complicated but the chicken/purée has much more and was served very originally. A beautiful, curved discovery where there are few original and friendly restaurants. The note still a little salty at the end.

very beautiful experience and very beautiful discovery. very delicate, sought after and tasty cuisine. everything is neat and of quality. The wines are still a little expensive.We feel a young and super motivated team, it's really good. the concept of the discovery dishes is well conducted. try to integrate the seasonality of the dishes into the composition of your menus. a bucket in the middle of July is from my point of view a rather autumn dish. atmosphere of the room lacks a little heat. It will come with success because the essential is in the plate. It's really good. Ver carta