Restaurant Vue Sur Gindou — Restaurant in Gourdon

This was our second meal at Vue Sur Gindou and it was a complete and utter disappointment. The extensive menu had been replaced by a very limited "formula" on a chalkboard. The food this time was just plain bad. Although the menu clearly stated "avec riz" we had to debate this with the waitress who informed us we could order rice at an additional price. WORST OF ALL: When we stated that our daughter had a severe allergy to the walnuts on her foie gras, she simply tried to remove them and re-serve it -- with pieces of walnut still visible... The old saying: A fish stinks from the head down could not be more true. My hope is that they have a new owner/chef as it's hard to imagine how this restaurant could have fallen so far so fast.

*Just read this response from the owner after a similar bad review: Response from the owner 9 months ago Hello Penny,

You might want to think about having dinner in parking areas, a good triangle sandwich or Sodexho pasta seems to suit you well. A psychologist might be able to help you.

**I just received a response from Phillipe, the owner... You should know who you are dealing with and who you are giving your hard-earned money to. A quick check of his responses to criticism will show you how little he thinks of his customers. They are either IDIOTS or CLOWNS or need to see a psychiatrist or, in my case, he wonders if he should take me to court. Did he respond to my review? Did he say my meal did not come with rice? Did he mention that we actually had to show them on their chalkboard that it said: avec riz? No. Did he say he spoke to his waitress regarding her faux pas? No. Did he say he will discuss food allergies and cross-contamination with his cooks and waitresses? No.

But it's not just his customers that Philippe attacks, here are a few things Phil has written about his own employees:

1. Unfortunatly we have to manage our business with very poor skilled staff.
2. I can only be sorry and disappointed with the service.
3. You are right. The service is poor

To one reviewer, Philippe informed them that he had actually taken a photo of their plate. What? The review could not have been written and posted, but he took a photo? To another reviewer he responded that he looked at all of their previous reviews. Who does that? Instead, why isn't he working with his wait-staff that he admits provide...

When we arrived, we were impressed by the building and the amount of refurbishment work that had gone into it. Spacious, clean, tidy and nice furniture. There were two other customers when we arrived, and seven more came whilst we were ordering our meal. We ordered two Menus du Jour at €28 each. Foie gras x2, magret de canard x2 (both cuissance à point). A dessert was also included in the menu. Our entrée was served fairly quickly, and was fine (although there could have been a bit more foie gras on the plate we felt). We then waited. After about 15 minutes, we noticed that the chef delivered two plates to the pass, but could not determine what they were. We continued to wait, and it became clear that the waiter had no idea about the fact that the plates were there, and he continued to amble about, conversing with people on the other tables and doing various things at the bar. After a further 15 minutes, he noticed the plates at the pass and served them to us. We refused them, as they were clearly cold and not what should be being served. The waiter took them away, and 5 minutes later returned with two plates of food, telling us that he would discount the meal by 10% for the inconvenience. We could not tell absolutely, but it seemed to us that we had not been given new magrets, but the original ones just reheated. In any case the cuissance was considerably more than "à point"! The duck was chewy with inedible skin, the beans had very little flavour, texture or colour, and the frites were sloppy and greasy. We ate as much as we could. The waiter asked if we wanted a dessert, but by this time we had had enough from this restaurant and declined. The bill came and, although discounted by 10%, we had still been charged for the desserts. We go to many restaurants in the Northern Lot and Southern Dordogne areas, and it is safe to say that this was the most disappointing meal we have had for many years. A great pity, as the settng was somewhere we would like to come on a regular basis. Our constructive opinion is that the staff, especially front of house, need more training and management, or we can see this restaurant going out...

Edit: I am stunned by your attitude mister Philippe. That is not how you react to critique. I have noticed previous reactions towards people who weren't satisfied. You tell them they're idiots and need to see a doctor. You already have your opinion ready when your customers enter your place. Wow.. that's childish. Also I'm not a influencer, that's disgusting.

It has been a long time I've left a restaurant with a disappointed stomach. The menu Is 35 per person. You'd expect a reasonable portion per dish.

Maybe we've ordered the wrong dishes.

First of all, we were greeted with a warm welcome, the restaurant looks amazing and staff is very friendly.

As starters 2 had the tuna which was delicious, looked amazing and had a reasonable portion too.

One had salmon.. which sadly were just 1 smoked salmon slice and a bit of sauce on top.

The other person had Thom Kha, very lemony taste but overall.. pretty fair and tasty.

The main dishes were for me.. very disappointing. How dare.. to serve such small and tiny portion of mushy mess in a pot. The curry was thin and the only taste was spice. The meat inside was overcooked, very chewy.

The salmon dish served with creamy risotto with Asperge and peas was unexpected. It had a special taste, not bad but not good either. The salmon was very overcooked.

the dishes were super tiny and the portions were not the same.

The first main dish, meaty gravy with alot of fat and white beans. Too fat.. would have been better if the fats were filtered. There were bones in this too

I do not recommend the creme brulee. That is not how you make creme brulee. The inside was just.. how you would buy creme in a store. Not risen.. very flat.

what I did like we're the ice cream balls itself. I had a tasty chocolate and caramel one.

I do not recommend...