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.

The desserts are exquisite and delicious, so missed

I really like the delicious dessert here, five points praise!

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