Restaurant Le Fil Du Temps

I would say there is potential behind this chef... We are opening a restaurant and we are cooking with his guts! We put our paw in it! We put our talent into it! We surround ourselves with a team to whom we pass on this passion. Unfortunately all that is missing! The ideas are good, I note the attention to vegetarians, vegans, gluten-free, it's really interesting. We feel that it is also homemade but the mastery still remains fragile. The ravioli dough is way too thick. It lacks seasoning. The chocolate dessert is good because it's not too sweet but why so many flavors on this plate! less is more. You have to make a choice. The chef doesn't know his wines... How does he choose them? And the service... 2 young ladies full of good will (great quality! Well done) but who answer "I don't know"... You have to make the customer dream! You have to take him on a culinary journey! The chef and his team worked in the kitchen to bring out the dishes. You have to know the menu, the dishes, the tastes to “sell”. Last point: music in the room... Without music it's not possible... It's cold, we don't dare speak, it's oppressive. To conclude, I would say that you have to go because you feel a desire to do well (in the kitchen and in the dining room). My message to the team would be to sit down together and taste your dishes, your wines. Invest yourself. Chef, communicate your passion and go even further. I reiterate! There is a potential, a sensitivity without a doubt. THANKS.