Brasserie La Ligne Et Cetera — Restaurant in Beaune

Unfortunately, the dining experience was disappointing. The waiter and I presume owner, described my 40 euro dish as a beautiful tuna steak on top of a bed a squid ink pasta. What I received was three poorly cooked end pieces sitting atop a mound of pasta to make up for the lack of tuna steak. When I saw everyone else’s dish I couldn’t help but point out the fact that one was unlike the others. The waiter proceeded to assure me that the pieces I received were a similar weight to the steaks on the other patron’s dishes and that the pieces I was served were superior to the actual steak 🤣. I wish I had taken a picture. Sir - do not insult the intelligence of your customers. As someone who grew up in the Pacific Northwest and worked in a seafood market as a teenager I found his explanation humorous. I know what a tuna steak is and I know what the end pieces are used for. To the waiter/owner reconsider your ways of saying money. We will not return and we do...

I had a fantastic meal here on a Sunday night, when many places are closed. I went with a tartar of lieu (xxx), then grilled swordfish on forbidden rice. The fish could not have been fresher. Both dishes were prepared in creative. Exciting ways, and delicious. With this I tool a bottle of Marc Colin Chassagne Montrachet “Les Caillerets” 2023… sublime. I didn’t finish it (a whole bottle is more than I wanted), so I offered the remaining third or so to the team. For desert, I had a passion fruit mouse tartlet. They offered a tasting sample of a Vieux Marc de Bourgogne with it, and it was interesting but leaned more into “rancio” than I favor… next time I’ll try the whiskey matured in Meursault barrels… crowded and noisy but that was perfect from my perspective. Same food and wine in a fancy space would have merited one or even two...

I assume that the preponderance of reviewers are from America and have a very limited conception of good cooking, or are paid for and therefore fake reviews.

The cooking here was was not good. The onion soup was completely flavourless and lacked any depth or complexity, the razor clams (their house ‘speciality’) were filled with grit and hadn’t been prepared properly, the monkfish had a very oily breadcrumb applied to it and was like a grown-up fishfinger, and the tuna was pretty unexceptional (but ok - albeit priced at €30).

I wouldn’t usually bother to write a review, but honestly the current rating is completely not representative and I feel duty bound to do my part to lower it. 4.1-4.2 is where it sits in the google gamut (ie....