We ate a charbonnade mixed grill (filet of beef, fillet of lamb, fillet of veal, sausage, veal sausage) on the terrace (fairly quiet for once). This along with a bottle of Chianti to 39frs ... Result: A REGAL! shame that the Mixed grill option is available only in summer.

I am talking to a good canteen, rather than a restaurant, but this depends on tastes

We tried the Sunday brunch today and are delighted emerged. In addition, we were the only guests for this formula and in some places, it would have been a bit put aside. None of that at Bouchon. The server was Care, the choice is abundant (the chicken thighs with pastries, through deli meats, cheeses, pies, etc. ...) and quality food, children have benefited from cartoons and games of the space reserved for them. The champagne after meals, all for 40, - per person, there's really nothing to say. We will come back, certainly.

super! nothing to say

Sunday afternoon we went to eat at the cap. the food is always good, the home is nice, although the group of servers they have are a few ki shoot their mouths and not very communicative. thank you to the server from the pizzeria for his service and pizza for its excellent pizza. anyway we reviendra.MERCI

It's nice, the decor is as old as the world service of rare kindness, excellent meat (AND EVEN THE 1ST TO LAST TRAY), the smell of a restaurant worthy of fondue (not for the old Blackbird not mention the fries ...), wonderful ..... A Must in Genf!

We went with the family Sunday, the day of St. Valentine, and mlagré the world, we have been very well served, even if the server was slightly overwhelmed, but do not worry, there were people and we beacoup had time. The charbonnade was excellent, the Humberg very good for our son, say nothing to the wine and the service very good. In short, we go back with friends the next weekend for a (more) charbonnade.

Attention Teniak 1228: Thank you for your comment and it draws our attention specially because you talk about quality of meat decreases as a measure of meat trays. is often an impression that customers may have, but it is quite wrong. For a Friday night, for example, it is prepared 100 to 200kg of meat. We use one kind, but unfortunately every animal is different and you can have as much chance of getting a less tender meat at 1 until the last tray. In addition, we found that customers, after food, are fed and tended to the cook longer, if too long, then the meat is tough! All this to explain that he has never been our idea to voluntarily reduce the quality of meat, quite the contrary. We remain at your disposal for further explanation. Bouchon2

This restaurant is probably not a model of "haute cuisine", or indeed exemplary service. However, it is a pearl of usability, especially for the formula charbonnade galore. Note that as in many such formulas, the quality of the meat trays trays down but gives a real playful side. An opportunity to eat together, to each his own pace and share a little warmth, in every sense of the term. As for prices, they are not especially cheap but they are correct, this is certainly not theft. I recommend the book if you intend to go on a Friday night or four people.

super nice!