Le Bon Temps

“Certaines tables arrivées bien après nous ont été servies avant nous.”

Arup Angle★★★★★

The confit canard was absolutely delicious—crispy on the outside and tender on the inside, a true classic done to perfection. The crème brûlée was equally outstanding—smooth, rich, and with a perfect balance of sweetness and caramelized sugar on top. Though most of the staff spoke French, we managed to get by without any issues, which only added to the charm of the place. The atmosphere was vibrant and full of locals, making it feel authentic and welcoming. It's clear that this spot is loved by those in the know, and the traditional French dishes lived up to every expectation. Highly recomme

IMtrigirl★★★★★

We had a great experience. As Americans and Italians speaking little French, we were welcomed. This place is LEGIT French. For real French food, for real French people. Loved the starters, loved the dinner plates, the wine, and desserts. Very filling, wintery dishes. Lots of food for the money. The goat cheese radish appetizer was the best! Snails were tasty. Salmon and veal dinners were the best. Maybe too much mixed foods on each plate was the only turn off. We had a great time though and highly recommend.

Mick Matthews★★

The food was not nice,fries were cold and soggy meat on my familys plate was tepid and not reheated properly, my steak tatare came in a pink Mayonnaise type sauce! It was not stake tatare!!.... overall, not worth the money or the calories! Most other people were leaving food on their plates as well. We will not be going back.

Shamrock W★★

Do not recommend. Make a reservation. We went without a reservation and the experience was quite off putting. In our defence, it was during offseason, on a Wednesday but the staff only gave us a table if we promised to finish before 8:30pm (around 1.5 hr). The place did fill up quickly so I guess reservation was necessary. Confusing market placement. It is difficult to rate this restaurant. The setting looks like a fancy restaurant. However, the price, the food and the service were more like fast food. I wonder if it changed management. It was ridiculous the sheer number of tables it s