La Tarte Bistrot Francais Café Du Jardin

For an Easter Sunday visit in Weimar I was looking for a return to Easter Sunday evening from Münsterland. I wanted to avoid going with my wife from the booked restaurant and not finding an appropriate return. Such a virtual remote diagnosis is always a little risky, but at the end of the day it had me the website of La Tarte and I had booked a table there. My wife and I are regularly in Brittany, in the Finisterre department at Audierne and good French cuisine we always appreciate. The kitchen team is from France, even from Brittany, as I learned later, who finally convinced us. After we had a very pleasant stay in the afternoon at Café du Jardin, we were very happy to eat in the Bistro La Tarte. At 7:00 we entered the good room. The ambience was authentic bistro with naval sounds. Francophiles and phones on the walls, large bookshelves, a little sorponne must also be. Easy covered tables expected guests. We were in such a two table. If you can take a look, you can see loving details and on the back of the guest room you can take a look over the counter area into the kitchen. The solid, very short bistro card can be seen on the HP. A day ticket is served We are versed bistrogoers, it is valid in good French bistro, or always from the daily ticket and you will enjoy. We have transferred this basic wisdom from our favorite seafood Bistro L 'Etrave in 29770 Cléden-Cap-Sizun, sometimes on its East German / Thuringian counterpart. On the way a bottle of water and a Cidre Brut were ordered as an aperitif and we made our choice almost exclusively from the day ticket. The service served as a greeting to the kitchen fresh baguette with a honey must butter A white wine should be a companion for dinner. In the wine card I had discovered a 2011 meursault I had ordered. Unfortunately, this wine was no longer available and its successor did not arrive in 2013. That's how the realignment started. In addition to the solid wine card, there is a small card with wines that are in the test whether to be included in the solid offer. Of these, a Chardonnay awakened our interest, which sounded after a good choice that was offered at a reasonable price. The bottle came to the table and the sample swallows could convince my wife and me very much. Bon, he was allowed to stay. From the map we had decided the same at the appetizers, of course the Bretonian fish soup. These include always grated cheese and roulette. They came to the table very creatively (please apologize for the lukewarm photo quality) and finished the ensemble. In the direction very simple, with serving a fine aroma rose into the nose. There someone in the kitchen had made a very good reason lover of fish and carcass. In this excellent, Breton-oriented fish and seafood soup a few small fish pieces, this soup was just as you would like to have a borillas. In the main course, my wife decided to start a day ticket. Caramelized shells of pea puree with Wasabi and Chorizo. This was almost too good for a bistro kitchen, but certainly exactly what my wife enjoys in a restaurant. She would like to have had a hint of more Wasabi at the door, but otherwise she was very happy with her choice. For me, too, a court from the day card. Sapphire and scallops in the saffronsud with spinach ravioli. That was hearty, I love mussels and I like to eat Mullet. Both components boiled to the point, very tasty in combination with the saffronsud in the dish. Good fish dish with not so Bretonian, but good matching ravioli. I was also very happy with my choice. With the main course we had emptied our wine and decided to clean up: Dessert still goes. In the daily ticket an offer with the name Ile flottande au caramel Breton . Breton salt caramel we both love, especially on a gallette as dessert. So there was this on a floating island on a vanilla cream... no idea what it should be, but we're trying. The question of a suitable wine was answered with the proposal of a wormwood and an orange liqueur. Since we both found exciting, from each one a glass for common tasting. After the two glasses this ounce came to the table The island was made from egg snow, sweetened and slightly salted. In fact, they float in a vanilla cream and over my beloved salt caramel. A dish for both would have done it, next time we won't order 2 again, even if that was very delicious. An espresso with the already mentioned very good homemade Macarons has closed our dinner. The three gentlemen at the service had a lot of work over the evening and I must confess that in the first quarter of our visit I saw a small service catastrophe because we were completely ignored. But in the evening it became better, the gentlemen did not make mistakes and the handling of the different courses did not make any problems. Looking back, I was satisfied with the fact that at the end of the evening a discussion about French wines (I still have a need for knowledge) and one or two tastings were added. At the latest the ice was broken and everyone loved it! So I come to the conclusion of the second part of our visit to the French gastronomy company La Tarte and Café du Jardin . Both visits were a pleasure to see whether the detailed joy in the kitchen and ambience, the quality of food and service and an authenticity that is best possible for non-French bistros. If we're back in Weimar, we'll be back!

For an Easter Sunday visit in Weimar I was looking for a return to Easter Sunday evening from Münsterland. I wanted to avoid going with my wife from the booked restaurant and not finding an appropriate return. Such a virtual remote diagnosis is always a little risky, but at the end of the day it had me the website of La Tarte and I had booked a table there. My wife and I are regularly in Brittany, in the Finisterre department at Audierne and good French cuisine we always appreciate. The kitchen team is from France, even from Brittany, as I learned later, that convinced us. After we had a very pleasant stay in the afternoon at Café du Jardin, we were very happy to eat in the Bistro La Tarte. At 7:00 we entered the good room. The ambience was authentic bistro with navy sounds. Francophiles and phones on the walls, large bookshelves, a little sorponne must also be. Easy covered tables expected guests. We were in such a two table. If you can take a look, you can see loving details and on the back of the guest room you can take a look over the counter area into the kitchen. The solid, very short bistro card can be seen on the HP. A day ticket is served We are versed bistrogoers, it is valid in good French bistro, or always from the daily ticket and you will enjoy. This basic wisdom we have transferred from our favorite seafood Bistro L 'Etrave in 29770 Cléden-Cap-Sizun, sometimes on its East German/Thüringian counterpart. On the way a bottle of water and a Cidre Brut were ordered as an aperitif and we made our choice almost exclusively from the day ticket. The service served as a greeting to the kitchen fresh baguette with a honey must butter A white wine should be a companion for dinner. In the wine card I had discovered a 2011 meursault I had ordered. Unfortunately, this wine was no longer available and its successor did not arrive in 2013. That's how the realignment started. In addition to the solid wine card, there is a small card with wines that are in the test whether to be included in the solid offer. From these a Chardonnay awakened our interest, which sounded after a good choice offered at a reasonable price. The bottle came to the table and the sample swallows could convince my wife and me very much. Bon, he was allowed to stay. From the map we decided on the appetizers, of course the Breton fish soup. These include always grated cheese and roulette. They came to the table very creatively (please apologize for the lukewarm photo quality) and finished the ensemble. In the direction very simple, with serving a fine aroma rose into the nose. There someone in the kitchen had made a very good reason lover of fish and carcass. In this excellent, Breton-oriented fish and seafood soup a few small fish pieces, this soup was just as you would like to have a boouillabaisse. In the main course, my wife decided to start a day ticket. Caramelized shells of pea puree with Wasabi and Chorizo. That was almost too good for a bistro kitchen, but certainly exactly what my wife enjoys in a restaurant. She would like to have had a touch of more Wasabi at the door, but otherwise she was very happy with her choice. For me, too, a court from the day card. Sapphire and scallops in Saffronsud with Spinat-Ravioli. That was hearty, I love shells and I like to eat Mullet. Both components boiled to the point, very tasty in combination with the saffronsud in the dish. Good fish dish with not so Bretonian, but good matching ravioli. I was also very happy with my choice. With the main course we had emptied our wine and decided to clean up: Dessert still goes. In the daily ticket an offer with the name Ile flottande au caramel Breton . Breton salt caramel we both love, especially on a gallette as dessert. So there was this on a floating island on a vanilla cream... I don't know what it should be, but we're trying. The question of a suitable wine was answered with the proposal of a wormwood and an orange liqueur. Since we both found exciting, from each one a glass for common tasting. After the two glasses this ounce came to the table The island was made from egg snow, sweetened and slightly salted. In fact, they float in a vanilla cream and over my beloved salt caramel. A plate for both would have done it, next time we won't order 2 again, even if that was very delicious. An espresso with the already mentioned very good homemade Macarons has closed our dinner. The three gentlemen at the service had a lot of work over the evening and I must confess that in the first quarter of our visit I saw a small service catastrophe because we were completely ignored. But in the evening it became better, the gentlemen did not make mistakes and the handling of the different courses did not make any problems. After that, I was satisfied with the fact that at the end of the evening a discussion about French wines (I still have a need for knowledge) and one or two tastings were added. At the latest the ice was broken and everyone loved it! So I come to the conclusion of the second part of our visit to the French gastronomy conglomerate La Tarte and Café du Jardin . Both visits were a pleasure to see whether the detailed joy in the kitchen and ambience, the quality of food and service and an authenticity that is best offered for non-French bistros. If we're back in Weimar, we'll be back!