Burger Mobile

the meal was good. Therefor the attitude of the male waiter was horrible!   they did not put the discount even if I announced it was a reservation from the fork. &laquo;&nbsp;You did not say it..&nbsp;&raquo; well, at the end, they have done it right but frankly 6 is correct for the whole service

An informal themed restaurant. Is this the Alsatian version of pizza? Decent food, but a bit of Disneyfication involved. Fine for a quick bite.

A great thank you to Amine who was very kind and helpful and managed to offer me the alternatives that I liked !

Given this is a training college for hospitality and staffed by students at various stages of the courses, the service FOH was excellent, albeit with far more staff visible than would be expected in a conventional retaurant.  The setting was high quality.  Personally, we found the uniforms resembled air hostesses and we half expected a briefing ont he  location of emergency exits, lifejackets and oxygen masks!   The shoes &#39;regulation?&#39; as part of the uniform looked incredibly uncomfortable given how much time is spent standing and distances walked waiting on tables during service.  Sadly the food (with the exception of the outstanding desserts) fell short. My wife&#39;s beef was incredibly tough some of which was inedible with copious amounts of red onion.  My scallop casoulet contained 3 small scallops (minus the roe) in a somewhat insipid sauce. My entree consisted of a single ravioli which was a very strange grey colour and purportedly stuufed with haddock.  It was very flat (perhaps the fish was &#39;the one  that got away&#39;. I live in Italy so I can state categorically the pasta was not even &#39;al-dente&#39; but totally underdone.  Again the sauce lacked body.  (By comparison my wife had  a dish with the same description a couple of day later in Lyon at a small &#39;one man&#39; Bouchon which contained 6 large scallops (with the roe attached) in a rich sauce. Whilst it looked like a &#39;dog&#39;s breakfast&#39; in the dish it was cooked in,  it was simply delicious and at a third of the price we paid at Vatel!   My criticism is not aimed at the trainee chef who cooked the food but whoever oversees what leaves the pass. Do they not taste this food? I cook, love food, and would never have put either my entree, main or my wife&#39;s main in front of a guest. or customer.   The wines were outrageously expensive even by French standards  (a 10cl!!! glass  of Sancerre 11 euros??) .    Style over substance I am sorry to say.

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