Refined cuisine in a cosy restaurant with reservations
A refined and inventive cuisine that makes your mouth water, a gourmet whim to treat yourself and enjoy with delicacy. The chef, Vincent Guyon, who succeeds very well with desserts with enchanting names, composes the starters and the dishes a little bit the same way by mixing exotic accents: beef tartare with oysters, roasted turbot with brioche butter, pigeon and candied butternut. A cosy interior, like a lounge bar, for this restaurant located in a pretty alley. Sofa, bar and picturesque photos blend into a decoration made of variations from deep purple to dark beige. The whole is quite sophisticated with a touch of rusticity. The service is attentive, the menus rather expensive but the work is meticulous, rich in gustatory surprises. A place where it’s really better to make a reservation than to arrive unannounced.
Members' reviews on LA FLEUR DE SEL
Ambiance très froide , période de Noël et aucune décoration , en musique d ambiance le bruit des cuisines .
Le repas très cher pour la qualité et la quantité
Cochon fermier trop cuit très dur à manger
Accompagnement panais pas cuit du tout obliger de renvoyer l assiette en cuisine , retour de celle ci 15 minutes après quand ma conjointe avait elle finit son assiette .
Saveur des plats très bof .
Se dit restaurant haut de gamme , serveuse en legging basket et chaussette de sport qui dépassent ….
Bref grosse déception.
Nous étions 6 dans le restaurant dont 2 n ont pas terminé le repas !