Restaurant offering a plate orchestrated by the chef Richard Baima.
Bistro-style tables and chairs, wooden bar, ochre-colored walls: a beautiful marriage of colors in a spacious setting that is reflected in the plate orchestrated by chef Richard Baima, with, for example, scallops and apple marmalade accompanied by an onion cappuccino. The foie gras is poached in a chestnut and coriander broth, and the beef in a porto-chocolate reduction with carrots preserved in Saharan spices, while the nutmeg squash is worked into the dessert with a linden honey velouté and chestnut confit whipped cream.
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Members' reviews on LE JULIANON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Le lieu est superbe. L’accueil parfait.
Mais alors la cuisine du chef, elle, est MAGiQUE.
Précision : je viens de manger le meilleur dessert de ma vie (j’ai 51 ans) !!!
Une salle très intimiste et conviviale dans une belle demeure de pierres à l'entrée du vieux Senlis.
Le patron/chef et son épouse sont très accueillant et très professionnel.