First and foremost a wine bar, Le Soufflot is best known for its magnificent wine cellar, which offers wines at affordable prices and allows guests to discover some of Burgundy’s finest wines. The cuisine is by no means an afterthought, however, featuring thoroughly enjoyable bistronomic dishes that evolve with the seasons. The menu includes green asparagus seasoned with citrus, arugula, and parsley; salt-baked cod cooked in its own juices, served with pan-seared radishes, flower-shaped tuiles, pesto made with crushed greens and watercress, barbecued smoked veal served in thin slices with legumes, parsley-flavored vinaigrette, and potato mousseline, as well as a dessert of strawberries and blueberries with elderflower and red wine sorbet. Good service.
Jérémy Pezé Chef
