Le 6 à Table, Caromb
Dinner for 2 - 6 July 2024
We relied on positive reviews from guests and good reports from Michelin inspectors who award this restaurant a Bib Gourmand.
Hmmm…
Our experience left a distinct feeling that Michelin inspectors had been lucky to visit on a day before this team had lost focus and enthusiasm.
After a polite welcome we were shown to our table. All subsequent conversation concerned our orders for food and drink. I read, speak, joke, and dream (!) in French but any further engagement with us in their own native language seemed beyond staff. They completely - apparently willingly - discarded the opportunity to develop their customer relationship skills.
Unimaginative, rather lazy canapés
Viognier + Roussanne ‘La Borry’
Starters were our introduction to a meal which continued to disappoint. Maybe I ought to say that we were underwhelmed. But, no. After such anticipation, disappointment is the word.
The essence of tomato had not been explored for the velouté and crude chunks of goat’s cheese did nothing to suggest much care for even a touch of refinement.
My starter relied on a decent AOP product from elsewhere which should have given chef time to focus on his own craft. Alas, his quenelle of tomato and onion was weak and watery.
Velouté de tomates anciennes
Jambon cru Noir de Bigorre et figues
Main courses didn’t hit any high spots either. The veal sauce was as unfinished as my photo suggests.
The best that can be said for the green emulsion with my trout was that it wasn’t actually from a paint pot.
Paleron de veau cuit longuement
Truite des Sorgues en vapeur douce
Our simple desserts needed clear definition of flavour. That clarity was sadly absent. The sorbet and ice cream were bland affairs which a proud kitchen would have discarded and remade. The lack of finesse can be seen in a clunky mint leaf garnish.
Tartelette figues, sorbet citron safran
Pêche blanche et tuile dentelle
It is possible that a substitute brigade let down this venue on the evening of our visit but I am convinced that Claire greeted us and that her husband Pascal Poulain appeared from the kitchen as I paid our bill.
We have made one or two visits to France each year for the last twenty-five years. This meal will not spoil the regard we have for the country and its people. But our affection was certainly dented for some while by events at Caromb’s Number 6.
To read about much better things and discover what a Bib Gourmand should, can, and actually does offer why not read here in English or here in French?
Perhaps Michelin will get round to modifying their rating of Le 6 à Table.
Yes.
There is always perhaps…
