12 avenue Philippe-du-Rozier F - 61140 Bagnoles-de-l'Orne
What travelers say:
Plenty of parking on site was welcome, as were the smiles of the receptionist.This hotel / restaurant is in our view locked in a time warp. It would have been the epitome of grace and charm in the 1950's and a classic example of an upmarket get-away, in tune with the spa town, which is Bagnoles sur L'Orne.. It is clean & well decorated, good linen with Limoges pottery. Judging by the age of the clientele, this style suits the over 80's admirably.The restaurant has an accomplished chef; one or two of the dishes were superb, The goats cheese starter was well judged and the Marnier souflée was divine. But my wife's steak was tough and overdone, her paté de compagne uninspired and we had to send the main course potato dish back to the kitchen as it had not been properly heated up.It is quite possible that our fellow diners were all delighted with their meals - we heard no adverse comments from adjacent tables. Admittedly, this was a wet, quiet Monday evening in the middle of April and Bagnoles is not yet buzzing with well healed visitors. But, in our view, the restaurant (we cannot speak for the hotel) needs a lot of investment and the input of a talented interior designer to bring it into the 21st century. All the staff will then be able to take pride again in their offering.
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Reviews of Bois Joli
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Plenty of parking on site was welcome, as were the smiles of the receptionist.This hotel / restaurant is in our view locked in a time warp. It would have been the epitome of grace and charm in the 1950's and a classic example of an upmarket get-away, in tune with the spa town, which is Bagnoles sur L'Orne.. It is clean & well decorated, good linen with Limoges pottery. Judging by the age of the clientele, this style suits the over 80's admirably.The restaurant has an accomplished chef; one or two of the dishes were superb, The goats cheese starter was well judged and the Marnier souflée was divine. But my wife's steak was tough and overdone, her paté de compagne uninspired and we had to send the main course potato dish back to the kitchen as it had not been properly heated up.It is quite possible that our fellow diners were all delighted with their meals - we heard no adverse comments from adjacent tables. Admittedly, this was a wet, quiet Monday evening in the middle of April and Bagnoles is not yet buzzing with well healed visitors. But, in our view, the restaurant (we cannot speak for the hotel) needs a lot of investment and the input of a talented interior designer to bring it into the 21st century. All the staff will then be able to take pride again in their offering.
We felt it was totally lacking in any sort of welcome. We even felt we weren't expected. We had to ask for aperitif, they weren't offered. The initial contact at the table was very slow. Ongoing contact did improve a bit although we did have to chase up the wine which was not left on the table. The food was very good and thoroughly enjoyable.
The restaurant was nice. However the food was below average. No seasoning, the potatoes were cold. The service was way too fast we felt so rushed and pushed out the door. Don't waste your time on this place
A restaurant discovered on TheFork, well rated so... we tried it. Very pretty building, slightly old-fashioned setting but which we appreciated, a warm welcome, a close-knit and caring team, a touch of humor, present, smiling service, in short... we love our job here and it shows. On the plate, the Chef ensures a harmonious presentation, the quantities and seasonings deserve more attention, a superb cheese platter and well-crafted and well-made desserts. A bill in perfect harmony with the services, a good address, a warm house, we highly recommend!
Refined cuisine in a cozy setting, friendly staff, impeccable service... It was a real pleasure to enjoy an aperitif in the small lounge before sitting down to a lovely round table with a white tablecloth. From the appetizers to the end-of-meal petits fours, everything was perfect. A special mention goes to the crème brûlée with orange and carrot mousse, original and delicious! Bravo, chef! We had a wonderful evening; I recommend this restaurant 100%!