From the owner: Une carte de viandes très riche Dans un décor rappelant la boucherie traditionnelle, les amateurs…read morede bonne viande apprécieront l'ambiance conviviale, chaleureuse et dégusteront des produits de qualité à la traçabilité exemplaire. De plus, le service est assuré par les serveurs en tenue de boucher, pratiquant le "louchebem" (langage du boucher).

From the owner: Escargots tout chauds Les lumas (communément appelés petits gris) sont des escargots très…read morepopulaires dans les assiettes de la région. Ici, on les déguste à toutes les sauces. Le restaurant Les Mangeux de Lumas vous reçoit en salle ou à l'une de ses deux terrasses pour un repas gastronomique au bord de l'eau. Beaucoup de spécialités de produits régionaux (mojettes, agneau...)et une carte des vins appréciable.

My experience has been always positive with this chain restaurant and this location is no…read moreexception. The one meal they serve is consistently good at every location and city I have visited them accompanied by good service and very reasonable prices.

We had high hopes for l'Entrecôte before we arrived. Steak and only steak. Unlimited fries. What…read morecould go wrong? Well a lot apparently. Getting inside it's an array of dated 1970s clichés: a wide variety of beiges, distinctly yellow lighting, acres of stuffy dark wood. These clichés extended to the menu. There was stale bread, and a pointless salad consisting of only badly ripped lettuce, walnuts and some unpleasant dressing. The steak wasn't the chic start up fare I'd expected where there's only one dish and it's done really well. It was cooked well, but it was drowning in oil, and cut too thinly and the mountain of fries would have been pretty good had they been less greasy. The rest of your steak sits in the middle of the table on a metal platter bathing a lake of more oil and the waitress stands poised at a sideboard fidgeting with more oily fries. We asked for ketchup or mayonnaise to hopefully counteract the oiliness, but bizarrely they don't serve any condiments besides mustard. So it was just oil, oil, oil until the desserts arrived. The desserts continued the 70s vibe: peach melbas etc etc. I have nothing against these dishes; when done well they're amazing, but these lacked any sort of style, finesse or quality. I had the "landslide at Mud Mountain" profiteroles, a brown chocolate mess which was just balls of ice cream with choux pastry hats stuck on the outside. We also got a sundae, and it was an obscene eruption of cream. I don't understand the queues you see outside here on certain evenings. I won't be going back; it will take a long time for my oil saturation to subside. You can get the same thing done better in so many other places. Quality over quantity I say.

From the owner: Grillades de viande et burgersread more