Restaurant Auberge des Saints Pères Aulnay sous bois

Hello Franco, Thank you very much for your glowing review! We are delighted that you found our …Hello Franco, Thank you very much for your glowing review! We are delighted that you found our Restaurant Auberge des Saints Pères in Aulnay-sous-Bois very pleasant. We are happy that you appreciated the quality of our dishes, our professional service and that the tasting menu was incredible. At Restaurant Auberge des Saints Pères, we are committed to offering an exceptional culinary experience with quality service in the heart of Aulnay-sous-Bois. We look forward to welcoming you back for another memorable dining experience. See you soon! The team at the Restaurant Auberge des Saints Pères Aulnay-sous-Bois More

One day someone will explain to me why when the rating is disastrous the people who evaluate are overwhelmingly regular customers of fast food, pizzerias or other similar places. …One day someone will explain to me why when the rating is disastrous the people who evaluate are overwhelmingly regular customers of fast food, pizzerias or other similar places. , certainly good, but without any measure or comparison with gastronomy? One of the young people on my team told me “they just don’t belong, they don’t understand.” I replied “but we can also make mistakes, to err is human.” And to answer me "no, when an error is made the regulars of this spirit of restoration report it at the time and you act in such a way as to satisfy them." I admit that I ran out of arguments. So I messed up twice with you, I asked you to apologize, once with "meal, service, atmosphere and decor" and the other trying to make you credible in the eyes of the youngest members of my team who are less and less less motivated to continue in this voice to one day get “lost bullets” in their own words. Answer to answer... The day I take one star out of five, my 42 years of work and my passion will have sunk into I don't care at all and people will be able to come and beat me with a stick and even if we are used to catering to all kinds of criticism, not always constructive anyway. Now know that the subject was really raised by the teams and that the debate really took place, a clerk told me "I don't understand this time, we make our bread, our ice creams, our chocolates, you don't Buy only high quality products, the meats are purebred, the fish are small peaches, the vegetables are market gardeners..." and when we look at his evaluations nothing or almost nothing seems comparable in the tables he judges! Even if there was a mistake you don't deserve this minimum mark. He even discussed the hours spent in the kitchen trying, testing recipes to create a cuisine of identity and research so as not to be like the majority. I found these words comforting and full of common sense coming from a young person. As you say, it was surely a mistake and behind this mistake, which, announced at the time, would certainly have been corrected, there are people who work and nowadays many forget it. So yes, as you kindly suggested to me, I would like you to call me at 0148666211, and at your convenience, to explain in detail the reason for a dismal note and I will thus be able to respond to my little ones and explain to them and why not correct me. Good to you. when they learn that your visit to us was in November 2022 and that you are only evaluating now they will understand even less, I think. More

Thank you for your concern but we are doing better than surviving since I returned the star, we have considerably increased the number of visitors to the restaurant and also know that Covid does not have much to do with this choice. …Thank you for your concern but we are doing better than surviving since I returned the star, we have considerably increased the number of visitors to the restaurant and also know that Covid does not have much to do with this choice. It would have been interesting to meet me before posting your comment, I would have explained it to you. What reassures me is that you and many other people are still delighted with the service and the cuisine which has not changed, the DNA of a 58 year old chef does not dissolve so easily. Don't be sad and I advise you, for the luxury side, villa nine three, the chef is young, talented, it's very good, it's chic, a little bohemian and a little more expensive but at the same time it's is standing. So you have summarized the direction that I wanted to give to my restaurant after 20 years of star... Good, well served, relaxed and affordable. It suits me.More