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Home-cooked restaurant offering a particularly interesting lunchtime menu.
This cozy hotel located on the main boulevard bet on homemade food. The chef Grégory Gressier uses fresh seasonal products to design his menu. The lunchtime formula is particularly interesting. Today: parsnip soup, cappuccino of foie gras as starter, estouffade of pig, lemon confit accompanied by a scented rice dish and vegetables as main course and then a chiboust cream with orange, lime emulsion and meringue in a glass (daily dessert extra). The chef also offers the Burger Quesne or a salmon steak in 4 flavours (salted, smoked, cooked à la plancha and finally steamed). Let us note that Grégory was trained to be a pastry-cook and this can be tested by the quality of its desserts. The sweet beaks will be delighted. The welcome is warm and friendly. A restaurant that is worth a visit.
Members' reviews on LE QUESNE
Carte variée et cuisine de qualité ne nous ont pas fait regretter notre déplacement.
Bravo pour cet excellent repas et mention spéciale pour la jeune femme qui seule assure de la réception,à l'encaissement avec une belle compétence.
à bientot
Les plats sont bien réalisés et bien servis.
Très bon accueil et service impeccable
Je recommande sans hésiter
On regrettera juste que la carte ne change pas au fils des saisons.