Le Phoenix - Roncq

Very disappointed with this Asian buffet. Don't really worth the value for money. The majority of dishes had a taste of industrial frozen maintained at warm temperatures for hours (so it is dry and coriace). At the plancha your meat is cooked at 1cm of the fish of another client (result my fake net smelled limand). Do I talk to you about the garlic sauce? Usually made a minute in all the other buffets I know, this is a spoon of cold sauce in a box. Dessert still frozen without taste. On the service, the server does not know the deodorant. Slow was unpleasant to each of his passages.

Disappointed, all are cold and the waitress tells us that food must be mixed. Mix or not, when it’s cold, it’s cold!

An illusion of choice but there's no big thing in cooked dishes and nothing repeating, what we ate was tasteless. We could have been well installed but there too everything is done to be hunted closer to his neighbors on the side than his friend. We can just go to the buffet so the tables are tight. The aim being to pay and leave quickly because the notion of dinner to spend a good time with friends is unknown in this house. [hidden link]

We met the Phoenix in 2008 .What a derringolade! Much less choice in hot and less tasteful dishes , dried nems , shrimps without taste (too much pate As for the wok plancha, it's not cooked, not laughed and, we don't understand or listen. The prices they , have piled goods The Phoenix returns to ashes...

First of all, hello the covid: wearing the mask, distancing, sense of circulation.... some customers do not take it into account, under the eye resigned to the manager who, from his counter to the buffet sees but does not say anything. Tables simply wiped and undisinfected between customer groups. I still point out that the control of the health pass is done on arrival. Lack of hygiene at the buffet that is junched with food fallen from the dishes. Food to quality more than average and sometimes not cooked enough, dishes that remain empty so many staff do not have the time to restock. The room is large but too many people at the same time. I point out that despite a reservation 5 days earlier, we were not even registered. I guess we weren't the only ones in that case. So it's complicated to make a meal schedule without knowing exactly how many customers will come. I haven't been there for a while, and I'm not ready to go back. Too bad, the concern for profitability took over on quality.