Soulenq - Speisekarte

very good cuisine and wine cellar has wines and spirits to consume at table or take away.

Super lieu. Très bon. A tester. Le seul hic. Le bruit terrible. Bon service bon accueil. Je conseille pour repas pro.

excellent Christmas menu, a small parmesan apartment in the risotto accompanying the lotte, otherwise perfect I recommend. Speisekarte ansehen

team top, listen, and available. high quality wine with fabulous dishes. We had a very good night. Thank you. I highly recommend.

the presentation of the plates is very successful and the service is very pleasant. The kitchen is original. but I found the quantities brought just

excellent restaurant. very pleasant atmosphere. good advice on wines and dishes. a very professional team. has recommended without moderation. Thank you for this great moment Speisekarte ansehen

C'était déjà très bon...c'est devenu vraiment excellent avec un recherche de saveurs et des plats très très travaillés. Exemple: la déclinaison sur le canard (rôti confit bouillon) est très élaborée. Et de plus (fait rare dans de nombreux restaurants) les desserts sont du même haut niveau! Bravo. Y aller sans hésiter. Réservation conseillée car même si la localisation parait improbable le lieu est très connu des connaisseurs..!

We're leaving a remarkable dinner! all to note: the large clear room has the sober and contemporary décor, the service of a young team efficient and very attentive, a competent sommelier who knows his cellar and has made us discover his favourite shots. for the kitchen each dish is perfectly executed and well-worked products: cooking vegetables, pot broth seasoning to the excellent combination of the poor lotte textures and light risotto. Here the pastryer has dared mixtures of flavors and textures successfully: crunchy meringue, grass mousse and lemon juice, pear and baba ... the quantities are sufficient and the plates very well erect for us it is a bravo without fault

Good. There's nothing to say. That's really good. But there are margins of progress. First, an aperitif without spices for tomato juice (no tabasco, no celery salt. a volume of alcohol that would make a Scottish laugh... no olives (it's not much) or even a box. nadato follows, a flight to the wind for lilliputian and a shiitakés ravioli, because for the foie gras, the chef had a moment of absence to follow another lamb pellet whose juice was excellent, but alas the paste too thick and dry. instead of the boulder salads. That's a great flower. finally follow and finish a beautiful floating island near eating. I repeat that everything was good, but I'll be there next time. It's like airplane d... Speisekarte ansehen