We can now say that the brand has taken off. At Cook & Lab, we develop what we call "bistronomy": taking traditional dishes and cooking them with a particular innovation. And here is the result: seven-hour lamb mouse candied with flower honey, turbot fillet on a bed of fennel and liquorice cream, for example. As for dessert, we can only recommend the Cook & Lab chocolate mi-cuit, which we will let you discover. At lunchtime, the packages are affordable and just as inventive. Finally, note that the place is also a shop selling good gourmet products that will be difficult to resist. Finally, the wooded decor gives a warm side to the place, completing in beauty to make it a rising value in this southeastern Parisian region.
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