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RESTAURANT CHEZ RAPHAEL IN SOISSONS
"I like cooking with personality, adding that certain something that makes a dish made by myself different from one made by my neighbour, which won't be served up in the same way. My cuisine is firmly Picard, but I add my personal touch. I like to respect the rhythm of the seasons and use local products of excellent quality: Maroilles cheese, red fruit from Noyon, Soissons beans, etc. My vegetables grow in the Picard soil, my leeks still have soil attached to them, the sorrel comes from my garden, I pick my apples for the week ahead, I go and buy my veal from a butcher friend, plus I make my own butter and terrines! I spend the majority of my time in the kitchen, but contact with the customer is essential. Stepping into a restaurant is not just an opportunity to eat and drink, it's also a chance to discover the sensibility of the chef, the values they hold dear and the pleasure they want to create. At my restaurant, the experience starts with the dishes I serve. I love spending time in the dining room, accepting a drawing from a smiling child who has enjoyed their meal or compliments from a customer, speaking with a guest who has identified a particular flavour and wants to know more. We do everything to ensure that people feel we are there at their service."
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Chef and owner of restaurant Chez Raphaël