Mike Cygnus reviewed Buffalo Grill Meaux (Nanteuil Les Meaux)
I don’t normally do food reviews but I have to write something for this one. Before I continue I would like to state that we come from an Indian background. I knew the name was Buffalo Grill so I didn’t expect to see a lot of colored people, but I did not expect to feel like I was in Texas in 1957 either.
I went to Buffalo Grill in the city of Meaux France with my wife and 4 month old baby. As soon as we entered the restaurant we found a table and sat down. It was half full so there were guests but it seemed like an ordinary day. Everything felt good until the nightmare slowly began.
We waited for the waitress to come to our table but nothing happened. She had already seen us but didn’t care. She served everyone else except us. Some time goes by, 10 min. nothing happens, 20 min. nothing happens, after 30 min. of waiting my wife kindly asks the waitress if we can order and she looks surprised and then take down our order. After a while we receive the food in horrible condition. The steak was not well cooked, there was blood coming out when you stuck your fork in it. The fries were cold and to finish it off, we didn’t receive any kind of sauce at all, not even mayo or ketchup. I tried to get her attention but she was ignoring me so I had to get up and look for her to get what we wanted.
We were the only colored people in the restaurant and I’m normally very careful when judging other people but this experience felt really uncomfortable. The waitress did everything to show us that we were not welcome here. I’m giving Buffalo Grill in Meaux 1 star because of very bad service and very bad food as well. If you have a different skin colour than white then find another place to eat.
Lorraine Barnard reviewed French Cooking School
Our sincere thanks to Poul and Niall for an incredible week of fabulous food and great cooking experiences in a wonderful homely atmosphere. As a family of keen cooks and diners not only did we learn how to put together some amazing menus, balance flavours, new cooking techniques and efficient use of many varied ingredients but most importantly had lots of fun in a relaxed environment. Paul is a fountain of knowledge and has an amazing and practical approach to cooking in which food and flavours are celebrated and enjoyed with the greatest of ease. We would highly recommend and endorse the French Dining School to anyone who shares a passion for cooking and fine food.
Mark Lorraine, Courtney and Jordan