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.
Members' reviews on LA TABLE DU CURÉ
Buffet d’entrées
Plat du jour ( foie de veau sauce à la diable très bon )
Dessert
Tout est fait maison
Bel accueil
A refaire
Les plats faits maison sont très bien cuisinés et présentés. Un très bon rapport qualité prix. Nous ne manquerons pas d'en parler autour de nous. Nous y reviendrons sans hésiter.
quant au dessert, un bavarois qui tenait bien au corps et qui a laissé des souvenirs l'après midi
expérience qui ne sera pas renouvelée