Nicolas Carro Hôtel De Carantec

Unbelievable experience. Subtle or even unknown aromas, a pleasure of sense, of eyes. A pure pleasure. Excellent time with exceptional view and impeccable service. Thank you.

A memorable moment for our 11 years of marriage. A magnificent view of real masterpiece orchestras by an exceptional conductor and an attentive team. What to say was perfect.Digne des plus grands tables parisiennes. A must-see table to discover and rediscover.

One of the most beautiful gastronomic restaurants in the area, with a modern and local map, a present and warm service, and a perfect cuisine. We had already been bluffed at the opening in June 2020, we were filled in August 2022. Bravo to Nicolas Carro and his team.

We loved brunch and we hope you will renew the formula. Service: Dine in Type of meal: Brunch

After a reception and a rather pleasant stay, we ordered menus and wine: a Saint Aubin first wine. A few minutes later, we are told that there is no more Saint Aubin first vintage and that the last one would have been sold the day before...! The waitress then offers us a simple AOC of Saint Aubin, which we accept, no surprise that in such an establishment, the supply of the cellar is not managed and there is no sommelier. We quickly forget the incident and before the poultry dish, we order a Cahors from which we knew the producer, to have it on the map of our own establishment. When dessert comes, my wife asks for a glass of dry red wine. A server then proposes to trust it and do the necessary. We almost finished the dessert when his glass was served. A Cahors tells us about the same producer that precedes him...! It would certainly not have been his first choice, but he still accepts it. We finished the meal and my wife let her drink. The verdict is immediate, the nose is very loaded with phenolic odors, probably Brettanomyce. My wife tells the waitress who will then start going and coming between our table and the back office, when we are going to tell us that her colleagues have found nothing special for the wine, then this is the way to vinify a producer....etc, etc. I mean, my wife's leaving and we're staying here. For the less bored we take leave, and when we settle at the reception, comes a character who asks us if everything had gone well. We confirm that yes, outside the wine glass episode. He then appeared as the head of the room and told us that with his colleagues they had tasted wine, and that the wine had no problem. Sidéré, I told him that under these conditions, it was better for them to change their profession! It would have been so much easier to offer another glass, as would have done any wine professional, and the problem would have been settled right now. In conclusion, I don't think Nicolas Caro confides his kitchen to room staff, so why does he do it with his cellar? It's embarrassing.