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Grand Hôtel de Solesmes
Classic French
The Cointreau soufflé arrives hot and orders itself again before you've finished. This classic French restaurant inside a former coaching inn near the Benedictine abbey at Solesmes has been feeding monks and their visitors for a very long time. The kitchen does not reinvent anything, which is the point: hollandaise, slow-cooked eggs, lamb, and soufflé, all made with ingredients the team clearly takes personally. Service is old-school charming in the best sense.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cointreau hot soufflé
“saddle of lamb, chickpea purée and, above all, the excellent Cointreau hot soufflé…”
Michelin Guide -
Saddle of lamb
“saddle of lamb, chickpea purée and, above all, the excellent Cointreau hot soufflé…”
Michelin Guide -
White asparagus
“White asparagus, hollandaise sauce”
Michelin Guide
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