Le repaire des Ours – Le Fayet – France
An Ogre in bear lair
When you have a change of ownership, at some point, it’s still a mess. In this case, the FaceBook Page is still held by the former manager, the website is in the road. And everyone complains that it’s not the same anymore.
Indeed, the lady who receives you is really far from being kind. She is lucky to have an elderly but super-nice waitress to round the corners with the guests.
You still have to understand, dear Madame, that if you buy a business less than 100 meters from a TGV station serving a ski resort (the Contamines in this case), it is very likely (or even very interesting for you) to see the arrival of herds of skiers loaded like donkeys and coming to eat while waiting for their train.
So no need to moan, to complain about the mass of luggage, you will have for years. Although, given your hospitality, it is not sure that you are keeping the shop that long.
Well, now that I’ve had a good time, what is there to eat?
Since we were eight, you are entitled to almost the entire menu.
Well I’ll take a rabbit terrine with old mustard and a bull rib.
It arrives, beautiful, bleeding. A wonder. But where is my rabbit? Ah? !! It arrives after? Okay. It’s a fantasy…
The terrine is suitable, even if a little acidic.
Supreme of chicken stuffed with gingerbread and ratafia sauce. The first is too sweet and the second too acidic because not enough reduced. On a sweet meat like poultry, I let you imagine the result. A bit disgusting even though the meat was mellow.
Classic entrecote. But it’s the least of things. We are not at Bocuse. If you miss a rib steak, hang yourself.
Tagliatelle are “way” carbonara. It’s all the more strange that they seem true, that is to say without cream. So the “way” is too much.
Salmon tagliatelle is made with lots of fish crumbs. And way too much dill. The taste of the plate is exploded.
The good Bolognese. Even if the meat is a little hash. And that celery is missing.
When you say roasted chicken leg, having a skin a bit grilled and not a white and flabby coating, it is asking too much?
Tiramisu biscuits soaked in coffee.
Poorly mixed chocolate mousse. Even if it is visually homogenous, incorporation into the whipped cream was too contrasting in temperature. Hence a granular texture. Which disappears very quickly with the warmth of the mouth but is sensitive when you know.
Bread apparently pretty but deplorable. David would kill Goliath with.
Very good cheese cake! You see, I liked things. I’m not difficult!
This is where we notice that the chef is more “sweet” than “salty”. Despite the small mistakes on chocolate mousse and tiramisu, the white Opera with chestnut and white chocolate is really good.
This tendency is confirmed by poultry with gingerbread and ratafia.
FYI, there were two baker-pastry cook with us so I rely on their opinions.
So we have a chef who has a good base but would do better to settle for the end of the meal, in which he is good enough. And cooking red meats.
Desserts and the quality of basic products save the note. But the negligence of the preparations does the rest.
Good wine from Savoy, Etraire de l’Adui.
To be objective, I must admit that the check is very reasonable for a dinner of 4 adults, three teens and a child. 171,50 euros for 8.
Date of the visite: 2018 February
Tel: 00 33 9 50 45 32 02
Addrese: 87 Avenue de la Gare, 74190 Saint-Gervais-les-Bains