HÔTEL-RESTAURANT LES CAPUCINS
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In the elegant atmosphere of a bourgeois house, you can give carte blanche to the chef and let yourself be guided by surprises. We're at one of the best tables in the city. The restaurant was distinguished in 2016 by Gault and Millau and the Michelin. The intimate and elegant tables invite a gourmet tasting to share with family, friends or in a business meal. A classic and inventive cuisine, always delicate and generous plates, thanks to Chef François Eeckhoutte who knows daring with "Terre-Maritimes" associations or in fidelity to local products and more exotic products to highlight meaning and taste. Various suggestions with slate or ambitious map: Léman lake féra net, chlorophylle jeunes pousses, chlorophylle stuffed, stuffed stuffed from a Mornay in the county and Savagnin or Bien from bonito bonito to poppy seeds, Serrano dressing, sweet spices and soy-baked daïkon daïkon, which poetry! Even the child menu is cared for: organic egg cooked at 63 ° C as a carbonara, grilled hake, mashed potatoes and crispy vegetables, dessert for Grand Cru chocolate, white and vanilla cheese in Madagascar. The wine list is rich and wise at moderate prices, example this white Saint-Peray 2012 from François Villard.
Members' reviews on HÔTEL-RESTAURANT LES CAPUCINS
Les serveuses sont adorables et très professionnelles.
Excellent rapport qualité prix
A partir de la fin de repas ça a été très long entre le moment où on a enlever les plats et la commande et l’arrivée des des