Maison Souply offers dishes made primarily with fresh, local and regional products.
Chef Fabien Souply is a “Maître Restaurateur”.
Some regional dishes:
- House Special – Crunchy pig’s trotters
- “Cocotte” of veal kidneys with Reims mustard
- Trilogy of fresh Argonne goat’s cheese, one made with herbs, one with local honey and the last with pepper
- Poached Marne apple, in a sweet spicy syrup served with a sorbet.