Hostel De Montfleury

En anglais: Company of 2, lunch. After arriving a bit too early, which was not a problem, we were welcomed and accompanied to our table. On request with view into the kitchen. The brigade was impressive, the chef leading his equipe calm and himself taking care and checking every course. We choose the Menu Affaires, 3 course. We started with an amuse. A trio: bavarois of tomato, polenta with anchovies creme and a tartelette carrot creme with a slice of meat. Each piece very tasteful. We also choose a delicious fruit cocktail with white rum to complete the amuse experience. Entree: a beautiful dish creme de lentille avec echalottes, decorated with creme and spices. On top a slice of thin herb toast with slice of porc meat, soft and tasteful, unbelievable. Main course: a nest of fine haricot vert pieces, cut very small, with exactly the nice bite. On top a piece of haddock covered with spinach mouse, prepared sous vide. All this in a spinach mousseline sauce with spinach tortellinis. This all decorated with a cheese leaf and fresh herb. Magnifique! Cheese dessert: chefs creation. A coupe with melon puree with chantilly of tasty cheese. Remarkably nice combination. Dessert: Macaron with pralinee mouse with caramelized nuts and fruit, berry gel and cream, with a scoop of strawberry sorbet ice cream. Delicious. We enjoyed our Fin de repas with coffee and friandises. Menu Affaires 35 eu lunch With cocktails, wines, extra course cheese and coffee friandise app 80 eu pp. Disclaimer: it is impossible to describe everything. Please forgive me for mistakes or if I am being incomplete. We were so lucky to be invited to meet the chef in the kitchen. Unforgettable experience, Impressive and very friendly chef, we felt privileged. Our experience is a feeling of being overwhelmed by dishes, waiting staff, chef, entourage. Every dish large or small was a culinary adventure. We will definitely come back for 4th visit.

Stunning experience of fine dining in a beautiful environment We selected the Table du Chef which delivers an unbelievable selection of wonderful plates of food to your table IN the Chef’s kitchen. There is the possibility to discuss with the Chef during the preparation and service of the evening Chef Richard’s dishes were a sublime combination and balance of traditional (ris de veau aux morilles) with innovative (pouce pieds) … his balance of textures and spicing are sublime. What a fabulous privilege to be able to watch him at work, understand how he conceives & prepares the dishes … and hear some of his anecdotes, history and tales of creativity Service is very very friendly but also extremely professional under the leadership of the delightful Angèle. Wine pairings were superb, especially the choice of an Alsace Muscat with our prawn dish Thanks to the whole team We will be back soon

Disclaimer: we are no Michelin-grade food reviewers. Just wanted an inspiring ending of a wonderful holiday here. It escaped us that the carte blanche menu requires a pre-booking so we went with the menu without plat intermediaire after enjoying apéritifs on the terrace. The menu explanations were lost on us, as the waiter rattled down the french descriptions of the menu knowing full well we would not understand … Nonetheless, the variety, taste and combination of mostly local produce was amazing. We loved the variety or pre-starters, sturgeon, pork, vegetable and veal main course, fromage blanc creation and local desserts. The restaurant is professionally decorated, to not dilute the eating experience. Yet the waiters had to repeatedly access some drawers in my immediate vicinity - which took more of their focus than keeping our glasses full. Lovely wine.

En anglais: Company of 2, lunch. After arriving a bit too early, which was not a problem, we were welcomed and accompanied to our table. On request with view into the kitchen. The brigade was impressive, the chef leading his equipe calm and himself taking care and checking every course. We choose the Menu Affaires, 3 course. We started with an amuse. A trio: bavarois of tomato, polenta with anchovies creme and a tartelette carrot creme with a slice of meat. Each piece very tasteful. We also choose a delicious fruit cocktail with white rum to complete the amuse experience. Entree: a beautiful dish creme de lentille avec echalottes, decorated with creme and spices. On top a slice of thin herb toast with slice of porc meat, soft and tasteful, unbelievable. Main course: a nest of fine haricot vert pieces, cut very small, with exactly the nice bite. On top a piece of haddock covered with spinach mouse, prepared sous vide. All this in a spinach mousseline sauce with spinach tortellinis. This all decorated with a cheese leaf and fresh herb. Magnifique! Cheese dessert: chefs creation. A coupe with melon puree with chantilly of tasty cheese. Remarkably nice combination. Dessert: Macaron with pralinee mouse with caramelized nuts and fruit, berry gel and cream, with a scoop of strawberry sorbet ice cream. Delicious. We enjoyed our Fin de repas with coffee and friandises. Menu Affaires 35 eu lunch With cocktails, wines, extra course cheese and coffee friandise app 80 eu pp. Disclaimer: it is impossible to describe everything. Please forgive me for mistakes or if I am being incomplete. We were so lucky to be invited to meet the chef in the kitchen. Unforgettable experience, Impressive and very friendly chef, we felt privileged. Our experience is a feeling of being overwhelmed by dishes, waiting staff, chef, entourage. Every dish large or small was a culinary adventure. We will definitely come back for 4th visit.