STÉPHANE CARBONE

Notre grand restaurant préféré à Caen. Tout est parfait, le cadre, l'accueil, le service. Vue sur la cuisine avec une bricade millimétrée qui a le sourire. Les plats sont créatifs et il y a la quantité. L'accueil personnel du chef est extraordinaire. Toujours un grand moment. Merci à eux.

Exceptionnel menu "À faire" des amuses bouche aux mignardises. Prix contenus, super conseil sur les vins, service avec beaucoup d'explications.
Le petit cadeau après l'addition est vraiment agréable...
Nous conseillons vivement l'adresse.

Desolate, but me I stay on my hunger! Admittedly, the setting is pleasant, both chic and contemporary, and the welcome and service are impeccable. But I would pipe down however cuisine. We took the menu incognito, with a wine tasting for each course.
If cooking and seasoning were perfect, and although some dishes were certainly delicious, I would have some reproaches: an ordinary aperitif, (4 balls paste with donut with bacon), I saw better... raw vegetables in any filling dishes (I know it is fashion), but me I do not like, and not cheese, in a country which is a region where the cheese is king, it is really disappointing. Recently, I have been eating in a non starred restaurant, known long time, it was less chic, less contemporary less expensive menus, and beginning to end cuisine such a refined and delicious, prime cheese and melting vegetables. A michelin-starred restaurant must be impeccable on all levels, so is worth a case the price!

Evening in love with the Incognito during a weekend in unforgettable Normandy and souvenirs:

The place is contemporary, chic but unpretentious.
Table for two, with a pink freshly cut on the table, soft lighting, beautiful privacy. The staff is very attentive without being " colle" pot;.

The main one: the meal is extraordinary! I personally enjoyed the sea urchins, it is an explosion of flavours in mouth, in the same for the dish Scallops: perfect cooking, excellently seasoned, fireworks for the tastebuds. And it is crescendo dessert (the Caramel literally caused me thrill pleasure).
A special mention for the delicious little gifts, during and after the meal that accompanies the choice by the guest.

My friend and me naps ravi, ready to return to the occasion.
The price is very good and only that compared to Parisian restaurants equivalent transaction is not so expensive...

A large bravo with Stéphane Carbone!
MONFROY J.

For the anniversary of my companion, it was necessary to find a gift idea... And why not go to Stéphane Carbone, this restaurant known on Caen, each necessarily intended to speak without being allee... So early known as necessarily, so early made and here is the reserved table.
It is very simple: two, we spent a unique moment. It is a large art, very large art even. One is clearly, in a high - level cuisine, when it seeks perfection and that it reaches, beginning to end, the summits. Stéphane Carbone has a large-scale talent, combine, I think, with other beautiful human qualities. Frankly, it is the class.
The welcome is successful: this important time, where the guest must precisely can feel welcomed and especially to feel at home. Mix discretion, heat, courtesy, it is a staff which controls the reception, without false touches, without obsequiousness, condescension or superlatifw. We were truly taken and some charge.
Here we are in a resolutely contemporary decor. It is simple, almost minimalist but it reigns in this modern a form of serenity. Warm tones, red, brown, mix of textures, match the table runners and signed dishes. While my partner overlooks the kitchens, open through a window, I approach white pink, which, on fabric, where the private conversations.
Little waiting, moreover, from quickly a cocktail house (pink grapefruit and champagne) accompanied by small gougères comes to cheeses, then a small mushroom espuma in cream. Then, (our choice is carried on the menu "tastebuds into discovery"), succeeded dishes dream presentations inventive, punctuated green, red or orange: Cubic foie gras on gingerbread chestnut, fresh tartare Scallops to green cabbage and algae accompanied by a hot sauce apples and basil (a subtle combination several flavours), Striped Mullet and Parmesan risotto in a parsnip cream (treat!), roast Turbot near stops, served with its foam of stuffed and sweet potato cream, squab grilled with its "vegetables market" (For vegetables market, it is a recital: yellow carrots purple carrots, and carrots orange; beets, Roman cauliflower and turnip)
The wines, served by the glass, which completed this symphony appeared unexpected, inviting to regional geography: muscat pays d'oc, red wine country Apple-brandy, Gewürtztraminer and a slope of the Tailboard. The sommelier, attentive, taking care of the agreement flavours.
I forget the desserts: they range from fruit salad birdlife park: passion and its sorbet coconut with almond biscuits, chocolate, vanilla, and then the crème brûlée final touch, offering, bern with mint and nougat.
A festival. For me, am not regulars, it is a meal, unforgettable.
It is a pure culinary delight. The chef, as it should be, comes to from its guests: you feel a warm, attentive man. Speak with respect with this simple man who chef with lots of talent control of simple word: cook. In the kitchen, without disfiguring: I saw it "making": in fact, it does not make; it runs, calm, a team of professionals achieving for each a specific task. Each one of them, you feel a work of precision, a compulsory in cooking, controlled gesture. Le Chef looks at, watches, advises. Nothing to do with the terrible atmospheres guests feel sometimes; I believe that it is not only warm and talented, but I think it must be a large pedagogue.
My meal is completed. My partner thanked me and told me that it had very eaten. But it is not me that you should say thank you. Leaving, I told him, of course, goodbye Monsieur. But I think especially that the city of Caen, our region can be proud to have a restaurant of this level: please, Monsieur Carbone. You will return!