Restaurant offering a simple, local and quality cuisine.
Patrice, the chef of the Table du Curé de Marne, welcomes you every day, strong from these numerous experiences. Indeed, the man is not in his test, since he has had no less than 27 years of experience, including at Lancaster or at Edgard in Paris. Here, in a warm setting, just steps from the Val d'Europe, you can set up in one of the two separate, spacious dining rooms that can accommodate up to 70 guests. Simplicity, land and quality are on the map. Indeed, the Chief has many partnerships with local breeders and producers. Cœur cod heart in brie and its bursting of homemade potatoes, back of pan-fried wolf and candied fennel fennel, trifle from plums to amaretto; or gratiné grapefruit in sabayon of soft wine. On Friday evenings and weekends, the local classics are changing: beef filet Sauce sauce, head of calf's ravigote head, etc. The private and closed terrace can accommodate 20 people in the summer. Many events and theme evenings are also regularly organized.
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Members' reviews on LA TABLE DU CURÉ
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Professionnels à l'écoute et soucieux du bien être des clients, avec une touche d'humour et juste ce qu'il faut de discussion.
Un endroit agréable et chaleureux que je recommande.
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Malgré cela, nous avons décidé de nous faire notre propre idée en allant dîner ce soir dans ce lieu.
Résultats : très bon repas, une nourriture fraîche et faite maison, un personnel au petit soin et convivial.
Il y a peu de choix dans les plats, mais tant mieux car la qualité était là, ainsi que la quantité.
Une adresse à retenir et à y retourner.
Merci pour cette soirée.