Not all customers are in the same boat.... little professionalism - Auberge Saint Walfrid Sarreguemines - Trade Reserverings
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😒 3/5 - Not all customers are in the same boat.... little professionalism
By 👻 @kaptain3, 03/24/2024 3:00 am
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We like to treat ourselves for our respective birthdays and returning to the region after 40 years we chose the St Walfrid Inn Excellent welcome..... We choose the Grand Est flavor menu... Amuse bouche...we serve oysters without asking if anyone was allergic to shellfish Then crumbled First Sprout Crab Flesh from the Garden..tasteless without taste lack of seasoning Then Wild Perch Fillet, Plectranthus White Butter lightly Saffroned again without taste a bit as if the chef does not taste his dishes before sending them Then Poached Egg with Winter Truffle...poached not hard-boiled egg.... if a star doesn't know how to cook a poached egg it's serious Then Piece of “Angus” Beef certified of “Ireland” Origin -...cooking not requested before service....I didn't know that Ireland was part of the greater region since the name of the menu is flavor grand is... cooking blue beef very blue not to everyone's taste... it must be recognized excellent and finally seasoned... The following Trolley of Cheeses from here and elsewhere Fresh and Aged Hervé Mons “Maître Affineur”..... platy cheeses (Munster and Chaource) any other 2 and to finish the best of the Financier menu and Fig Compote Light Cream flavored with Cardamom - Orange Sorbet In conclusion, at no time were we asked if everything was going well, we never ask the customer if they have any food allergy, no request to cook the meat..... in short we were 2 tables of which we was not busy just serving.... unlike some tables that I would describe as foreign At the exit we spoke with the staff about the problems... according to the person who took care of the bill, the sous vide cooking of the beef does not allow exceptions to be made. Worse, he told me that if there are 200 people in the restaurant we cannot satisfy every customer Too bad for him that we met Mr. Schneider at the exit who confirmed to us that under no circumstances is the cooking of beef done at low temperature and that special cooking is possible for each customer. This restaurant has nothing to do with a Michelin star, if you do not meet the establishment's criteria you will be ignored... the staff really doesn't care about the customer.... in short, a good gourmet restaurant but nothing exceptional. ..
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