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Response from the owner
4 months ago
We simmer the cod heads to create a good rich broth. then we filter the broth, add white wine, and continue to cook with vegetables such as onions, tomatoes, garlic, carrots and bell peppers. If you think that our bouillabaisse has no taste, you should think about whether you have a sense of taste.We serve scallop tartare with mango sauce and lime foam. that's right. The menu itself says scallop tartare with lime. Cod in cream sauce with parey. And you are apparently a great expert in criticism. judging by your profile on Google, you are rarely happy with anything, the future bars and restaurants, practically no one has pleased you so far. Maybe you shouldn’t go anywhere and start cooking yourself.
