The location is nice and the setup is good, but the food and the service are not on par. \n\nI started with the Porc Terrine which unfortunately was tasteless and dry (although the portion was more than generous). The accompanying foie gras was nice. So were the starters of my wife and her mother. \n\nThe main course was more miss than hit. My duck burger was OK but they definitely tried to cram to many things in it which made the whole thing unpalatable. The duck is mixed with cheese then crusted and deep-fried. Then it's put in between buns with some sort of celeri/beets salad, something resembling a bearnaise sauce and foie gras (that was a supplement that I asked for). Unfortunately the dish was way to heavy and the sauce was too strong. Something that could have been really inventive turned out to be a greasy deluxe version of a McDonald dish. \n\nMy wife ordered the old-aged steack. She asked for it medium-rare and it came well done. Now that's bad. When a restaurant can not cook meat properly, you know for a fact there is something really wrong in the kitchen. They were honests with us and did not count the dish on the note but the damage was done. \n\nThe deserts were OK although I am 90% sure their creme brulee was not homemade. \n\nService was decent. The only problem was that out of the 3 waiters (2 girls and one guy), only the girls looked like they knew what they were doing. The guy kept forgetting everything and did not look like a professional waiter at all (he probably gave these poor girls more work than help at the end). \n\nSo all in all, a below average experience which is all the most disappointing that some of the ideas on the menu or in the setup could have led to something really great. \n\nIf you know cooking, don't go there, if you're just looking for a nice place and don't care about what you eat, this could do the trick.