L'Embroche

“Service impeccable.”

Gíverny Alana★★

I really wanted to like this place because the staff are genuinely friendly and go out of their way to help. Unfortunately, that’s where the positives end. The tables were uncomfortably sticky, which didn’t inspire confidence. Things got worse when the food arrived, I noticed visible mold on the olives we order as a starter. The bun from my burger were so wet it could have been double as a sponge. Salad on the burger half dark. It’s a shame, because the team here clearly cares about their guests, but the hygiene and upkeep issues are far too serious to overlook. If management invests in a de

ML SS★★★★

Great concept, choose how many courses you want for the price. Starter + Main 23€, Main+ Dessert 24€, Starter + Main + Dessert 27€. A nice selection of choices to, so you're bound to find something. Food was plentiful and style of trying to elevate home cooking through its presentation. I was completely full from my starter and main course. The fried camembert was a very good portion, oozing out and honestly great. The baguettes they gave seemed not to be the freshest, but I guess on the upside less carbs to eat. The steak (non supplement version) was more between well cooked and a medium b

Valeria Paris★★★★★

Absolutely amazing restaurant. Delicious and super tasty food (I had Camembert as starter, duck as main, tiramisu as dessert as part of a menu of 30 euros); the homemade tiramisu was the best part. The whole menu had a good variety of food without being too large and price-wise it was very good. The lady that served us (the owner) was super nice and we appreciated a lot that she could speak English and she could help us in the choice of our food and wine. Would recommend 100%. Thank you for the good experience!

Edward Alexander★★★★

I enjoyed my meal here. It's on a smaller street of the main strip of restaurants and is pleasently genteel and relaxed, while aiming for a good quality of food and presentation. For my starter, I had a camenbert wrapped in brick pastry and deep fried along with a slice of apple. It was fantastic how it oozed out when cutting into it. Simple but so enjoyable. I took scallops for the main. The actual scallops were well cooked and fresh, with a lovely sweet flesh. It was an odd choice to put mash potato at the centre of the dish, since the beige blob is hardly a centrepiece, and the cream was a