Logis Hotel Le Cheval Noir

Everyone was kind, and we felt welcome. We had a good lunch menu and really enjoyed all the food, which was well priced for its quality. The drinks, unfortunately, were far too expensive. Despite the good meal, that would keep us from coming back.

We didn’t stay overnight, just came for a meal, and the service was impeccable. The staff were kind, attentive, and clearly dedicated. It’s obvious they aim to be the best restaurant in town, and they pull it off. The food was traditional and good, in a very nice setting. One letdown was the sides. The vegetables and potatoes were lukewarm or cold while the chicken was piping hot. With the cheese plate, the waitress didn’t explain which cheeses we had and gave us the wrong order for eating them. Still, I’d recommend the place and would return.

We didn’t stay at the hotel, but had a memorable meal in its excellent restaurant. There are two or three course options, with the two course meal being starter and main or main and dessert. The price for the quality was outstanding, and the wine list was more than adequate. We chose a fairly local Reuilly. There were 6-8 options for each course, all interesting enough to prompt a lively discussion about what to pick and share. We chose quite different dishes to get more variety. I couldn’t resist the starter called "Oeuf a la Couille d'Ane," which I won’t translate, since Google would block the post. After that I had the croustillant de pied de porc desosse. I’m still wondering how they kept it crisp without melting the jelly. Magic. My husband had prawns in gaspacho, then ris de veau, which is thymus gland, not rice. It was wonderful and creamy, with delicious seasonal vegetables. Service was friendly and efficient, and the art was eclectic.

The service was slow, though at least the staff were friendly. As for the food, this was the worst dinner I’ve had in France at this price. Everything seemed to have been prepared days ahead and tasted stale, except the fish, which was okay. The house specialty, mashed pork leg fried in a pan, was an insult to every pig that’s ever been served on this planet.