Bonnie O'Halloran reviewed 777
I was looking forward to this meal and extremely disappointed. Tortilla chips we ordered were stale, and we got about 2 euros worth for 10. We asked for new ones, they were also stale. Mains were very small for 25/27 a piece (though they tasted very nice) . I booked a table online, and when me and my boyfriend arrived we were told we were going to be sat at the bar. I wouldn't mind if we'd just shown up, but I booked a TABLE and there was no mention that we might be seated at the bar online. Couldn't leave because they had a 40 deposit we'd lose. Was uncomfortable the whole time. Music and bartenders were too loud for us to have a conversation, this meal was supposed to be a special celebration. I ordered a strawberry daiquiri and after a 10 minute wait was told the machine wasn't working, so told them to leave it. Ended up eating and leaving as fast as we could as we weren't enjoying ourselves at all. Staff was wonderful, really nice and helpful, but I don't think I got what I paid for.
Marion B. reviewed Sushi Juliette
Personnel très sympathique, restaurant assez confortable. Je ne met que 3 étoiles car j'ai déjà éte dans de nombreux restaurants Japonais moins cher et où les saveurs était vraiment au rendez-vous.
La présentation était correcte je dois avouer mais le goût pas si exceptionnel je trouve.
Donc je dirais que si vous êtes dans le quartier pourquoi pas, la nourriture n'est pas mauvaise ! Mais si vous avez le temps rt que vous voulez un très bon j'étais, je vous recommande plutôt de vous rendre dans le treizième qui n'est pas si loin de là et où les restaurant japonais ne manquent pas :)
Rita Phair reviewed French Cooking School
I just returned from the most amazing week spent in the French Dining School in Kerrout with Poul, a brilliant Chef, whose love of cooking inspired us, his students to try our best to master the skills he so brilliantly illustrates and also, Niall who kept all things running smoothly with his wit and easy manner. The ambience of Kerrout is so peaceful and comfortable. We thoroughly enjoyed help prepare, cook and off course eat this wonderful food with delicious wines to accompany chosen by Poul,our Michelan Chef. We toured the beautiful countryside on our daily hours off and had a wonderful week. Thank you Poul & Niall