LA TABLE DU SAINT-LAURENT
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Hotel restaurant with terrace where the chef creates a traditional cuisine revisited.
Refined and warm, an address not to be missed. Having worked in the kitchens of the Meilleur Ouvrier de France and three-starred chef Régis Marcon was able to immediately impose the precision of his traditional cuisine revisited at La Table du Saint-Laurent, the restaurant of the beautiful Gêtois Hotel in Labrador. The technique is mastered, the terroir is sublimated. In the cosy and cosy room - on the terrace in fine weather -, perfectly prepared plates - organic eggs, green asparagus and pepper condiments - are served in an impeccable service, tomatoes and parmesan cheese tiles or scallops fried with citrus fruits - then we watch the young chef cook the meat in the fireplace before biting into the full flavour of poached peach pavlova, whipped cream and apricot coulis or orange chestnut tart. A treat!
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Members' reviews on LA TABLE DU SAINT-LAURENT
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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J’avais choisi cette hôtel afin de profité de l’espace bien-être mais là encore une grande déception puisque au moment d’y aller on m’annonce qu’il est ouvert uniquement de 16h à 20h sur un air très hautain alors qu’il est précisé sur le site internet que l’espace bien-être est disponible de 13h à 20h
En bref moi qui recherchait un hôtel où passer des séjours régulièrement ce ne sera pas celui-là