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Bistro where you can enjoy bluffing plates of great bistro classics rectified and magnified.
A bistro that does not pay a mine but deserves the detour, and especially bears its name! Manettes, a Japanese chef, Eji Doihara, former head of the Paul Bocuse brewery in Tokyo, accompanied by his delicious wife and good will. The base is bluffante with great, refined bistro and adorned bistro with what Japanese expertise has better to offer. À la carte only 5 starters, 5 dishes and 5 desserts. The hit of the house is the fragmentation of the sot-it leaves it to candied mushrooms and roasted leeks (vegetables vary over the seasons). The roasted whole farmer pigeon, small onions, roasted beets and Madeira sauce is a nice envolée of flavours. The cheese from rum to orange cream was also a little pleasure. If the house of the room leaves marble, it is immediately comfortable by the table at the entrance where bottles of wine are ready for self-service. Here you get up and you choose the wine that will accompany her meal, to simple.
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Members' reviews on LE SOT-L'Y-LAISSE
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Les plats sont bons et raffinés. Un délice à chaque visite.
Akiko est toujours aux petits soins.
Il y a une très bonne carte des vins ( surtout vins de bourgogne)
Je recommande le plat le Sot l’y laisse qui est un vrai régal.