Description
The stunning if clichéd interior (witness the painted mirrors and French posters) and the more than 100 varieties of the namesake spirit might be this bistros only redeeming qualities. Chef Florian Hugo, a protégé of Alain Ducasse, turns out sad entrées, like a sour flambéed filet mignon with a few gloomy potato slices and some wilted romaine. Roasted chicken in a tarragon gravy was better, but the brasserie bellwether, French friesthin and limpproved
les miserables.Read our
full review of Brasserie Cognac.
I found the whole package to be lacking any sincerity and bereft of charm. The service was patchy and our waiter was strangely nervous and stressed for a restaurant that was half empty. One of our soups was stone cold (!!!) and if you are having frites with anything, I hope they'll be warm too. When I asked to speak to the manager I was told that he was in the restaurant office & busy! I will not be taking my business there again in a hurry.