Daniel Desavie - Valbonne

There are 2 choices of eating style at Daniel Desavie and last evening we ate at the Bistro and were very satisfied with our choice. Fresh and tasty food with a limited menu ensuring fresh and tasty meal choices. Sufficient options per course in the menu to satisfy most appetites. Last evening there were tables with young children who were warmly welcomed and made to feel part of the party. Serving staff, as always,welcoming, attentive but discrete. Highly recommend the Bistro for lunch or dinner and the main restaurant for a special evening.

The Daniel Desavie bistro provides a wonderful lunchtime menu with three formulas ranging from 20-25eur per head. the quality of the food is excellent and the service is attentive. perfect for a business lunch or special family lunch. the bistro offers a terrasse with plenty of shade or indoors for the colder days. highly recommended and complimentary to the gastronomic restaurant that is also available at the same location.

The Plus: * food was very well prepared and fresh ingredients were used.* service was friendly (but a little disorganized)* the area is nice and driving there through the countryside is an "interesting plus."The Minus: * Apéritifs were horribly expensive ( 7 € for a Ricard!!!)* the chairs out on the veranda are a torture to sit on.* there are too few options to choose from ( and sorry, but Breaded veal escalope does not belong to a bistrot/restaurant menu)

The menu offers both a rich and free card and some guided routes, which we chose (one from 41€ and one from 51€). the dishes are very well-kept and gouty, as you expect from a good kitchen, without excesses and stramberies. wine is more expensive than it should, certainly more than food, in proportion: a medium of local wine not special, the equivalent of an Italian slave, cost 29€. the service is excellent.

I went with a friend at the gastronomic restaurant and frankly it's quite ordinary...A correct meal but not worth the gastronomic term: how can we pretend to be gastro and make a salmon tartare in amuse-bouche?conclusion: experience is not worth the price.