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75016 Paris
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Symbiose

14390 CABOURG
13.5/20
 Chef's Restaurant
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© Simon Davodet
© Simon Davodet
2 PHOTOS
Chef Charles-Antoine Jouxtel
Cooking French | Gastronomic
Services Terrace
Price Indicative price per person (excl. drinks)
49€ à 95€
Gault&Millau's review
13.5/20
Chef's Restaurant Symbiose is first and foremost the story of Charlotte Schwab, the Provençal sommelier who worked with Christophe Bacquié, and Charles-Antoine Jouxtel, the Manche native who trained with Arnaud Donckele, Emmanuel Renaut and... Christophe Bacquié. A solid gold CV for the two young men, who made the rather clever choice of setting up in Cabourg, an area historically lacking in interesting restaurants. Two offerings coexist: bistro-style in the small entrance room, opposite the counter, and gastronomic in the larger room, with its superb decor both warm and contemporary. On the plate, behind the excellent culinary technique, one immediately perceives that the chef has personality and ideas, skilfully working the lisette, rolled in pepper and served with roasted salsify and a delicate, tangy nettle juice, offering a light white asparagus with its fine moussette remoulade and powerful crab jus with squid ink, and hitting the nail on the head with an unstoppable slow-cooked sole (absolutely magnificent) with its chard and chickpea ragout. Addictive apple dessert, with a competition calvados soufflé and a gourmand compressé de reinettes tatin-style. Interesting cellar, slowly building up (too bad it has so many spelling mistakes), elegant, smiling service from Charlotte Schwab.
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Plan
Address 7bis Avenue Jean Mermoz
14390 Cabourg
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Charles-Antoine Jouxtel
Charles-Antoine Jouxtel Chef
Charles-Antoine Jouxtel Charles-Antoine Jouxtel Chef
Created with Fabric.js 5.2.4
Charlotte Schwab Head sommelier
Created with Fabric.js 5.2.4 Charlotte Schwab Head sommelier

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