Garopapilles Review

The wine cellar and restaurant garopapilles chefTanguy Laviale trained in the old Michelin in Paris and went to Pessac-Léognan to do a private kitchen. But overall, there is still no escape from the provincial one-star law, which is a little watery as a whole, whether it is enlightened arpege or ledoyen's work experience is too old-fashioned in aesthetics (arpege is very subtle and too difficult to imitate) and the meal wine does not feel anything surprising. It's a simple lunch.

French wine is really good, expensive and expensive, the taste is awesome.

The desserts are exquisite and delicious, so missed

The wine is very good here, the dishes are super good