5/5 S K. 1 year ago on Google
My
wife
and
I
visited
"Brut172"
in
Oct.
2022.
This
was
our
first
visit
at
this
gourmet
restaurant.
Service:
We
were
received
very
nicely.
You
can
feel
that
the
extensive
team
takes
great
pleasure
in
their
task.
Everyone
was
very
kind
and
obliging.
I
would
describe
the
overall
atmosphere
-
which
we
enjoyed
a
lot
-
as
professional
and
above
all
very
engaging.
The
only
trouble
we
went
through
was
getting
a
reservation
in
the
first
place:
We
would
advise
you
to
be
as
flexible
as
possible
when
you
are
planning
a
visit
at
Brut172:
Keep
an
eye
on
the
reservation
tool
for
randomly
opening
slots
when
somebody
cancels
their
reservation.
Food:
I
enjoyed
all
the
dishes
and
components
and
was
content
with
the
range
and
depth
of
flavors.
The
whole
menu
was
very
thoroughly
arranged.
I
would
describe
the
underlying
structure
as
mainly
classic
and
the
style
as
down-to-earth.
The
interpretations
seem
to
be
guided
by
a
desire
to
rely
on
regional
and
often
seasonal
ingredients.
In
my
opinion,
apart
from
the
rather
simple
bread
(which
tasted
good
nonetheless),
the
level
was
consistently
high
to
very
high
and
in
some
cases
excellent
-
which
in
my
view
was
particularly
true
of
an
intermediate
course
with
goose
liver
and
another
intermediate
course
with
sea
bass.
Wines
and
other
beverages:
In
my
opinion
the
wine
pairing
was
very
good.
The
wines
came
from
different
European
wine
regions.
In
several
cases
the
sommelier
served
the
same
wine
with
two
consecutive
dishes.
However,
the
wines
still
went
well
with
the
dishes
and
I
would
describe
the
style
as
modern
and
accessible.
My
wife
had
a
non-alcoholic
pairing
of
homemade
beverages.
They
were
excellent
in
many
respects
-
flavors,
colors,
craftsmanship
etc.
Presentation:
We
would
rate
the
overall
presentation
of
the
dishes
and
other
components
as
excellent.
Colors
and
decorations
were
often
appealing.
I
would
say
that
the
textures
were
satisfying.
Special
effects
(e.g.
fake
effects,
surprises,
sculptural
or
thematic
elements,
color
effects,
smoke,
olfactory
effects
etc.)
played
a
minor
role
-
with
one
noteworthy
exception:
The
positioning
of
components
-
which
the
restaurant
celebrates
way
above
your
usual
side
dish,
including
some
three
dimensional
arrangements.
The
proceedings
at
and
around
the
table
were
very
good,
which
can
perhaps
be
attributed
to
the
high
staffing.
The
explanations
and
attunements
to
the
dishes
were
always
very
good.
However,
only
in
a
few
cases
have
components
been
added
or
changed
at
the
table.
The
timing
and
the
sizes
of
the
portions
were
very
good.
What
really
impressed
us
and
what
we
have
never
experienced
before
is
the
following:
The
restaurant
engages
its
guests
in
what
I
would
describe
as
a
station
course.
This
already
started
in
front
of
the
door,
where
we
were
welcomed
with
the
first
amuse.
We
went
to
a
total
of
five
such
engaging
"stations"
of
welcome,
orientation,
taste,
tension,
relaxation
and
socializing
before
we
were
seen
to
our
table
(the
sixth,
but
still
not
the
last
"station").
The
presentation
of
the
wines
and
especially
of
the
non-alcoholic
beverages
was
outstanding.
Always
informative
and
with
nice
and
convincing
attunements
-
in
a
mostly
modern
style.
Premises:
We
liked
the
premises.
It
is
essentially
a
very
spacious,
modernized
and
converted
barn
on
two
levels.
I
would
describe
the
style
as
mainly
rural
with
some
decorative
and
some
technical
elements.
Price:
In
my
view
the
price-to-performance
ratio
was
very
good.
To
sum
up,
I
can
say
that
Brut172
exceeded
our
very
high
expectations
in
many
ways.
It
was
an
impressive
performance
and
we
will
certainly
consider
another
visit
to
the
restaurant
one
day.
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