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RESTAURANT CHEZ RAPHAEL IN SOISSONS

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."

Raphaël BARTHELEMY (SOISSONS)
Chef and owner of restaurant Chez Raphaël

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