La Centrale Des Viandes Chez Jean Luc

Imagine on the 1st floor above a butchery, a long rectangular room with, on two walls, large slates o are recorded the proposed dishes. not the least rigor: one would almost believe in a rfectory, with tables of a dozen covers between which some tables of two seem unusual that you have welcomed by the boss himself-mum, a jovial and friendly man who does not have his tongue in his pocket and who knows how to sell his merchandise. It is mainly meat (charolais, salves, agaric, autriche, etc.). and it is true that they are tasteful and well served in a prheat pole (no plate accompanied by homemade fries and salad, arroses of a bire or a ctes of the ventoux (20 a dish is sufficient, except for the apptits. it is not given (22 the intersect, 26 for the cte the bone), but has the value. for the bourgeois, payment is guaranteed, in a very noisy atmosphere when the 50 chairs are occupied. Discover!

Imagine on the 1st floor above a butchery, a long rectangular room with, on two walls, large slates o are recorded the proposed dishes. not the least rigor: one would almost believe in a rfectory, with tables of a dozen covers between which some tables of two seem unusual that you have welcomed by the boss himself-mum, a jovial and friendly man who does not have his tongue in his pocket and who knows how to sell his merchandise. It is mainly for meats (charolais, dirty, agaric meat, autriche, etc.). and it is true that they are tasteful and well served in a prheat pole (no plaque accompanied by homemade fries and a salad, arroses of a bire or a ct of the ventoux (20 a dish is sufficient, except for apptits. It's not donn (22 the intersect, for the cte l'os), but it's worth it. for the bourgeois, payment is guaranteed, in a very noisy atmosphere when the 50 chairs are occupied. Discover!

Imagine a long, rectangular room on the 1st floor above a butcher shop, with large slates on two walls listing the dishes. The atmosphere gives the impression of a refectory, with tables that can accommodate up to a dozen diners, with some smaller tables for two scattered in between. The friendly and jovial boss himself welcomes you, not hesitating to engage in lively conversation and enthusiastically promote his offerings. The main draw here is the selection of meats, including charolais, dirty, american, and austrian, all of which are flavorful and served in a sizzling hot skillet (no plates!) with homemade fries and a salad, complemented by a cold beer or a glass of ventoux wine (priced at 20€). The portions are generous, so one dish is usually sufficient unless you have a particularly hearty appetite. The prices may be on the higher end (22€ for the steak, 26€ for the bone-in rib), but the quality and taste make it worthwhile. The restaurant gets quite lively and noisy when all 50 chairs are filled, creating a bustling atmosphere. Overall, a dining experience worth discovering for meat lovers.

Excellent! "Murderer" is the perfect word to sum up this establishment. The facade may be unattractive and the decor simple, but once you step inside, you're in for a treat. The jovial staff, great selection of beer and wine, and deliciously prepared food (including coast to the charolais bone) make for a fantastic dining experience. The atmosphere is lively and loud, but don't let that deter you - this place is a must-visit.

When the owner is not present, the experience is not the same. The quality remains consistent and the prices are very reasonable. However, the younger staff members seem to lack understanding of the restaurant's concept, allowing disruptive behavior from some customers later in the evening. This is unfortunate as it is out of place, disruptive, and bothersome to other diners. We left feeling disappointed after our fifth visit, as the first four were memorable. If Jean-Luc had been there, he would have quickly addressed the issue and everything would have been fine.