Manuel Martinez, the 'Meilleur Ouvrier de France' who formerly manned the stoves at the Tour d'Argent, took over this restaurant with his wife in ... More
Relais Louis XIII
Manuel Martinez, the 'Meilleur Ouvrier de France' who formerly manned the stoves at the Tour d'Argent, took over this restaurant with his wife in 1996. The decor dates from the Louis XIII period and only 40 meals are served per sitting. The service is first rate and exceptional ingredients provide an excellent cuisine: Crab Salad, incomparable Turbot in Herbs, Creme Caramel in Fromage Blanc ... a real dream!
We went on the recommendation of our Hotel's concierge. We had the menu degustation since only one of us drinks alcohol and there were only two fairly ordinary half bottles on the list and the menu came with appropriate wines. Unfortunately, the sauces were inadequately reduced, there was a rather odd lobster and foie gras ravioli; and the mainfish course, turbot, was both tasteless and over-cooked.
Overall, we were surprised that the restaurant had two rosettes from Michelin.
This place has it all--terrible food, rude service, high prices. One of us ordered lamb, but what arrived was unrecognizable. Another ordered tuna, which looked liked overcooked shoe.
How did Relais Louis XIII make it into the Red Guide?
it was wonderful every little bit it was nice quite a wonderful lifetime experience. affordable. clean the service was great and the food is what were going back for. if you ever get a chance then you should visit this place.
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