Le comptoir du boeuf

seemingly undiscovered gem off the beaten track to reims. very close to the cathedral, but not on a main street. This restaurant offers superb steak dishes. Don't miss it. Enjoy and visit this wonderful restaurant.

I can't comment on the quality of food or service. But. I booked a table at the restaurant twice via tripadvisor. the reservation was confirmed twice, but a few weeks later or a few days later I received a cancellation.

pleasant and modern restaurant with a special emphasis on beef. but also fish, chicken, calf or lamb in service. good and tasty: typical French dishes in a modern style. opening at 7pm for dinner, recommended reservation.

traditional well made kitchen with beautiful servings. but pay attention to the chef's suggestion increases your digestion and addition! It is a question of vocabulary, the suggestion of the day is not included in the menus.

Very pleasant brewery. very welcoming staff. The service is correct, the servers come regularly to see if everything goes well. For carefully presented dishes, sufficient quantity, and ratio of price well.For 29 euros is really good. We'll go back.

in the romavok linen that has well described the general atmosphere but one can more nuanced, one can always catch up.50 pax at most one waitress and 2 people at the counter overly 2 person s in kitchens.menus has 29€ terrine of the terrine counters of green pepper rabbit 2 slices insipid from industrial origin. I would have preferred a slice of homemade pasta or a leclerc the paste is better .souris of succulent lamb and my brood of correct rumsteak but served with a cold bearnaise climb to butter.dry pastedessert correct all in 2h30 .see 3h with addition and 2 krema!I made part of my reflection to the boss. it will speak about it ...

incompetence (or amateurism) at all levels: - extremely long service (of 2:30 for entry-plat-dessert) with a humor at the front-piece that tends to camouflage a growing discomfort over the minutes (the summum: "sorry, the chef has forgotten your dish, he does it immediately"-,). aperitif served after 50 min of presence: the bartender (who could be the manager of this establishment) spent the evening wiped out glasses and cured the teeth (plus-value : no,-) insipid cuisine: the egg enjoys an original gastro presentation but is in reality a thick jelly with a little egg in the middle (bender is an artifice,) which has (again!) generated waiting. Ultimately, far from hoping for a professionalis...

We had dinner here on a Saturday night in July. we couldn't get a reservation elsewhere and this bistrot had availability. It's not good sign:)we ordered the egg entrance, which was well poached, but could have been better warmed. It was an interesting presentation, however. my dining roommate ordered a steak, and I ordered the **** to the wine; However, they were out for the night, so I ordered the poultry with spatzles instead. The chicken was undersealed and there were unseasoned inguines instead of spatzle. It was a sad dish without inspiration for the france. The steak was correct, but also without inspiration. dessert was surprisingly good; The burnt cream was correct and excellent. my...

big disappointment with the cooking of the dishes. we came very often in a time when the restaurant was still called the "bistrot of the butcher". but today :- no wine map : just a painting showing the name and year of a dozen wines and damage the wine of 2014 that we choose is in fact a wine of 2015, it starts bad-. I choose the entry "sardine in his box": I am actually brought a plate with a canned sardines box, 3 slices of toast and a portion of butter (on the packaging, I discover that the butter is perished from the eve, I will not be intoxicated for so little but still-.) in the dish I take a cooked salmon with emulsion of champagne. The waiter brings me the dish, I point out to him th...