
©STUDiO-SOPHIE.COM

©STUDiO-SOPHIE.COM
Worthy representative of the fourth generation of chefs, Fabien Souply perpetuates a name and a tradition very closely related to family home cooking.
Maison Souply has existed since 1930, at the time, his great grandparents Francis and Angela Rimaire cook for the killers of the slaughterhouse.
Fabien Souply, Maître Restaurateur de France, offers a varied menu offering a succulent veal head ravigote, a pork trotter crisp with foie gras, a quality burger, a pan-fried prawn with herbs, artisanal...