Name: BāM | La Terrasse
Rating: 4.6

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Posts

Robert WisnerRobert Wisner

We were looking for a Michelin Guide restaurant and by a most happy coincidence, we found chef Andréa Flores at BāM instead! We are touring Europe looking for new and authentic cuisine that has the freshest most enjoyable menu. The wine was a delicious Cassis vintage which perfectly complimented our BURRATA DE BUFFLONNE starter and then perfectly cooked BALLOTINE DE POULET DE VALÈRE. The duxelles of portobello mushrooms in tartufata sauce was so deliciously balanced with the tender chicken au jus. The potato gratin with tartufata/truffle puree was so elevating to the whole dish in the most simple form. Congratulations chef Flores and well done!!!!

Sabrina BlntSabrina Blnt

C'était très bon ! Extrêmement bien cuisiné et les saveurs sont maîtrisées. Le lieu est agréable et les toilettes sont originales :) Le serveur est sympathique et efficace. Je mettrai un petit bémol sur la quantité de pâtes proposées et sur le prix des pots de glace "éléphant rose à pois blancs" à 7.20 euros les 120 ml. Ok c'est une marque locale, mais justement... Les plateformes de livraison les proposent à 4.50 euros, je pense qu'un effort peut être fait sur le sujet ^^ Mais sinon, nous y reviendrons avec grand plaisir.

Charlotte P.Charlotte P.

Simply delicious. Food was fresh and well prepared. The restaurant offers an outside seating perfectly located as offering sun during lunch time.

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Reviews of BāM | La Terrasse

4.6

(58)

5.0

3y

We were looking for a Michelin Guide restaurant and by a most happy coincidence, we found chef Andréa Flores at BāM instead! We are touring Europe looking for new and authentic cuisine that has the freshest most enjoyable menu. The wine was a delicious Cassis vintage which perfectly complimented our BURRATA DE BUFFLONNE starter and then perfectly cooked BALLOTINE DE POULET DE VALÈRE. The duxelles of portobello mushrooms in tartufata sauce was so deliciously balanced with the tender chicken au jus. The potato gratin with tartufata/truffle puree was so elevating to the whole dish in the most simple form. Congratulations chef Flores and...