Le Micocoule - Montpellier

Very nice culinary discovery in a quiet and romantic setting. Be guided by the chef's plates and his explanations. Service of the same level as the kitchen above.

Excellent! The waitresses were in small care and the chef came in person to present each of the dishes.

That's fine. The price and correct. The Super Frame. Montpellier needs this quality because there are too many restaurants around the corner and not enough good restaurants in the city. You increase the level and a lot. My opinion: Customers must be indulgent, we must make this effort (at least a few months) if we want to keep this good table. My remarks to the staff of this establishment (the attention is without filter because there is no link found Email, so sorry it will be public): What is to change to continue to exist for the pleasure of customers. Service too slow, to a point that makes customers leave. A client comes, nothing happens... 15 minutes later the client gets up and leaves. We can't blame him... Service is not just a commercial smile! Sincerity is felt by the client, the comedy too. Don't forget the base, salt, pepper, bread and water on the table without the customer having to ask. Do several things between going and back cooking. Service is not a marathon, it's a service! This is therefore a minimum step for the maximum interaction of the server client. The order must be made quickly after the arrival of the customer. Don't make a comment to the client, because you press that it's not very hot. (we believe to dream by reading comments, but responsibility is shared, you will see). The cooks work at the customer's sight. It's good... if we're upstairs. It allows me to comment today. Gentlemen, your food is exquisite, well presented and I ask again because there is a very good potential. However, you are not professionals that it is noticed by your slow work. You are passionate, but they are not friends you receive, they are customers. At the point where you are, you must be helped by a good professional. In 2 days if you listen to what a good professional can tell you, it is still possible to save your restaurant. Otherwise, the time spent on mitigation will not produce profits and it will be bankruptcy. The cooks, you move too much without producing results in this kitchen. Each movement must produce a result and it is far from being the case. You're not going to have a heart attack because of stress at work. He'll come from the lack of clients. You must be violent and multiply by 3 in the minium! You think it's impossible! Review my comment on your professionalism. Being good in food is not only good, it does so fast. Your superbly prepared dishes are as long as they are too cold! It's a great disappointment. It's very good but too cold. Think about using hot plates to preserve the temperature. Be careful if I perceive the highest quality just to perceive that it is cold. the wait is so long that a couple of lovers can look in a faience dog and wonder what he came to do in this galery! In summary: You earn a lot of agent, you no longer know how to put it, it is that you are champions! If on the contrary you wonder how to get out of a salary or even pay expenses is that there is a problem in your case. And the problem, I just described it.

Great! This restaurant has a great concept, you don't have to choose the menu, and it served you dishes that you would never have ordered from yourself. Without exaggerating, I've never eaten as well in my life. The recipes are very sought after and the cook comes to explain it to you on each plate served. The service is impeccable, the waitress is in small care. One of the few pearls in Montpellier. I recommend 300%!

In this restaurant we are pleased to find in its plate the many flavours and textures that the chef takes the time to present you throughout the menu. It is felt that the chef makes his passion pass through the different dishes, because each of them is made up of several different and equally delicious preparations. You can imagine the amount of work and cooking hours for different preparations. As for the wine that was recommended to us, besides the fact that it was excellent, admirably accompanied each of the dishes. The service was very attentive throughout the meal. Thank you very much for this moment of pleasure.