Most-loved dishes
AI summary of what 9 dish mentions say about the food
The Uovo con crema di piselli steals the show, leaving reviewers stunned by its bold flavor. Overall, the food delivers a warm, rustic charm that feels both inventive and deeply satisfying.
“It's a cloud in the mouth, it disappears. Basically it's egg white whipped into foam, cooked I think in a bain-marie so the yolk stays runny inside, with a delicious pea cream with garden — seems simple but is very complex actually. Can you make me a petit show?”
What creators say
1 creator has covered Le Bouillon. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Normandia: Honfleur e il camembert più buono del mondo - Viaggio In Francia - Ep. 12 · @ 3:48
A fantastic fine-dining restaurant in Honfleur with a tasting menu that blew me away — every dish was a work of art, from the beetroot-leek foam to the yellow cod and the hazelnut-pear dessert, all at a very honest price.
Dishes mentioned
Spuma Bianca con Barbabietola e Porro
I have no idea what this white foam is in the bowl — maybe marketing overlay in editing — but I'm tasting it blind. Underneath there's beetroot, I think, but the strongest flavour is leek, a leek mousse and other good things. It's really delicious. Another spoonful with more beetroot changes the whole thing — it's different depending on the proportions, like a Pozzetto.
Tartelette con Tartare di Manzo e Ostriche
I'm really curious to taste this tartlet with beef tartare and oysters. The iron flavour is there, you taste the sea, and the guacamole brings both tartares together nicely. I'll go for this too.
Succo di Barbabietola e Finocchio
It's still butter, peppers and peppers again — pepper. This beetroot and fennel juice, and other things at the start — as always, from the Appennini you understand how the restaurant is. This restaurant is good, I recommend it already.
Frutti di Mare con Cavolfiore, Mango e Frutto della Passione
This dish is a work of art, a painting: seafood, cauliflower, mango and passion fruit. Spectacular. Then the seafood includes mussels, lobster, clams, mini shrimp and regular shrimp. What did this chef study? Peas with coriander and other things. Let's just open it.
Uovo con Crema di Piselli
It's a cloud in the mouth, it disappears. Basically it's egg white whipped into foam, cooked I think in a bain-marie so the yolk stays runny inside, with a delicious pea cream with garden — seems simple but is very complex actually. Can you make me a petit show?
