L'ENTRE 2 — Restaurant in Sarlat-la-Canéda

Indeed, the skill of many French chefs in preparing steaks has left much to be desired, which has been a consistent disappointment throughout my culinary journey from Lyon. This restaurant does provide an English menu. I opted for the 31 euro set menu because the 21 euro option had too much pork, but a higher price tag didn't necessarily translate to better cooking skills.

🥩Pan-Fried Duck Foie Gras Pan-frying the duck liver did make it taste better than when served cold. While duck liver has a rich flavor, heating it up adds a certain warmth to it, which helps cut through the greasiness. The addition of blackcurrant sauce further balances the richness.

🥩Fresh Trout Salad This dish is quite unique. The locally sourced fresh trout has an excellent texture and taste. Paired with goat cheese, it surprisingly lacked a pronounced goat cheese smell. Additionally, the beetroot sauce on top of the cheese somewhat muted its flavor, making it a more accessible dish, even for those not well-acquainted with goat cheese. A very considerate touch of creativity.

🥩Duck Confit This is a traditional French dish. "Confit" is a traditional cooking method from the south of France. Legend has it that in the old days when refrigeration wasn't available, this method was used to preserve meat. The duck leg in this restaurant is cooked to perfection, with any lingering gaminess effectively removed. However, the side dishes and sauce appeared rather generic, similar to what was served with the steak.

🥩Steak Once again, it's evident that most local chefs don't know how to prepare steak properly. In fact, this restaurant couldn’t even choose the right steak. The steak was incredibly thin, resembling a budget cut you'd find at a supermarket. This level of quality doesn't meet the standards of a restaurant. Interestingly, the steaks here, despite being as thin as they are, don't end up overcooked, unlike steaks in other places. Of course, these thin steaks are less prone to being overcooked. Surprisingly, the level of these steaks is on par with what you'd find in a Singaporean hawker center, priced at just 10-18 Singapore Dollars. Despite the quality concerns, this thin steak also came with a choice of medium, a risk considering potential parasites🪱. The menu listed mustard cream sauce, but the actual sauce served was mushroom sauce, as shown in image, which is the same as duck leg.

The service provided by the waitstaff was still quite good. However, I'm puzzled by the 3-euro charge for additional plates, and I'd appreciate...

Went for the 21.50E menu of the day at lunchtime. Arrived at around 1.30pm The starter we both wanted wasn't available as were alot of the other dishes. Similarly with the sweets where we only had a choice of one - strawberry Tiramisu. I was offered a starter off another menu. The food we had was quite good and the service was Ok. I would suggest if you plan on visiting here go early for lunch so you get the full choice on offer. I felt a bit short changed paying for the 21.50 menu when most...

Une arnaque.

Nous y avons dîné à deux. C'était globalement une mauvaise expérience. La carte aurait du nous mettre la puce à l'oreille. Un restaurant qui propose trop de types de plats différents, c'est souvent mauvais signe quant à la qualité de ceux-ci : burgers, pizzas, viandes, salades, plats locaux... Mais le vrai problème, c'est l'inadéquation entre la qualité de la cuisine et son prix. C'est beaucoup trop cher pour une cuisine aussi médiocre. D'après les informations qu'on a pu nous donner, l'établissement a changé récemment de propriétaire. Cela explique peut-être les photos appétissantes que j'ai pu voir sur certains avis, et qui ne sont plus du tout d'actualité.

Sarlat regorge de restaurant délicieux à des prix beaucoup plus honnêtes.

Dans le détail : nous avions pris un burger et une pizza.

Pour le burger : les buns étaient tout secs, et il était servi avec des frites industrielles pas cuites. Elles étaient molles et pas du tout croustillantes. Et il coûtait 15€... pour un simple cheeseburger.

Concernant la pizza, il s'agissait d'une mince couche de fromage huileuse sur une pâte toute fine avec trois olives et deux bouts de basilic pas frais. Elle n'avait aucun goût, et elle coûtait... 14€ ! Je n'ai pas pu la finir car elle était trop mauvaise. Lorsque j'ai fait part de mon impression au moment de payer, le serveur n'a pas su quoi faire. Peut-être était-il débordé ou manquait d'expérience.

Seul point positif : notre serveuse était avenante, dynamique...