We have just eaten our fourth take away meal from this superbly trained chef (Pourcel brothers and Michel Bras). He was raised only a few kilometers from Font Romeu, and coming “home”, he has found a niche in the market during the last four years. The desserts are excellent and forced sighs of delight from both of us (today was mousse au chocolat, caramel et beurre salé). The starters were always good, the chestnut and butternut squash soup being only the most recent treat. The main course was copious, always creative and well prepared, and frankly, lasted us more than one meal. If we had not brought it back to our studio in plastic containers ourselves, it would be hard to imagine it was a...
Nous l'avons engagé pour faire notre repas de vin d'honneur ainsi que notre mariage.Les invités étaient charmés par cette cuisine raffinée à la présentation soignée, digne de top chef.Des mélanges de goûts et de texture à tomber par terre.Rapport qualité prix excellent.
Un chef passionné, des plats toujours simples avec des ingrédients frais et savoureux et bien sûr, la petite touche en plus qui les rends savoureux et super originaux.
Please open one up in the States..although I don't think it will be ever as good as the one in AUS.
Eats:
- Scallop Pie.OMG, AMAZING! Richmond Bakery
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Stopped here on the way back to HobartI had the spinach and feta pocket and a chaiThe pastry was filled with lots of fresh spinach.
The pies, the pies, the pies!!
Scallop, seafood, chook Camembert and the Tassie salmon quiche is all we needed to love this place.
Beaucoup de goût et un accueil au top ! Y aller et y revenir régulièrement pendant son séjour à Font Romeu.
