la table saint jean - Provins

Very nice restaurant at the entrance of the medieval city when you come from the parking lot. Prices are very correct, the dishes offered are generous and delicious. Whether you're in the bedroom or on the terrace, you'll have a good time. Our waitress stationed this day was very pleasant and professional.

They were very well received with our gold collector. mouse and friendly fans. The dishes were very good. We recommend this restaurant.

A very good experience, a warm and friendly welcome has the image of his kitchen, a high quality relationship with a well-filled plate and quality products.

Reception and very friendly staff Good well prepared products. Beautiful gourmet dishes

The provincial restoration is divided into the city, between the high city and the low city. And the first brings together most of the pretty tables. There are of course some exceptions that you will find through my blog. The Saint-Jean table offers a menu of traditional and well-worked dishes. Escargots, calf ris, calf head follow on the map without any lassitude. Here, no adaptation to the air of time but real, simple, gutter. And generous. Honored to the local with the doughnuts of Brie de Meaux. Even if they are not really doughnuts, but rather a mix of croquettes and sketches. To make a simple piece of Brie spent in bread and pan. The small iced onions that accompany would have deserved to be warm rather than cold. It's just a detail, but it's a little pretty. Classic and excellent mix of land and sea with well-stocked foie gras with balsamic vinegar. We're getting a skull with a flap of calf ris, with a morilla sauce. The sheet consists mainly of a plate of a few centimetres placed on the plate. Why didn't you crush him with egg yolk before swimming to give him a beautiful shiny that would only raise the plate? Mystery. It's easy and it's a base. The doll square immediately encourages less appetite. The main one is that the calf is very well prepared and cooked. The sauce is fine. The masterpiece is the head of a calf. Served generously, it feels that the cooking broth has been the subject of all attentions with a good bouquet garnished. The gribiche sauce has the advantage of being very well done and served in generous quantity. It is not a sewing dice that accompanies the veal head but a beautiful and large container. We are finally dispelled by this guilt of having to ask again in the middle of the meal, pending the good will of the service. The hard egg reminds him in the plate. Dried tomatoes may seem incongruity in this ultra traditional dish, but the gustative assembly is far from negative. Then why not? There is no brain, but the leader is ready to order it if you notice it in advance. That happiness! If the Santiago are very well cooked, they lack a little easy presentation. And purée was never my favorite accompaniment. The service is smiling and effective. The black point will remain the bread, calamitous. And it's all the more embarrassing with the foie gras. I think I'm going around Provins' bakery to find a good one. But it looks like it's not a sin. Several restaurants in the city seem to face the same problem. To return to the famous marotte, the sempiteral bed of salad that supports almost all the entries and dishes (even under the snail of snails! deserves to be abandoned for a slightly more original dress. These few small crosses should not make forget that this address must be part of your privileged if you visit one of these days the medieval city. Nice assortment of various homemade pies or at least by a quality patissier. Beautiful wine map with among other things a appellation of Burgundy that I did not know, Epineuil, and which in addition to being delicious, is proposed at a very honest rate, less than 30 euros. We will also not miss an Aloxe-Corton 2014 at 63 euros. Different additions that usually oscillate between 90 and 120 euros for two. Texts Blog La Table d'Ogre