Le Caveau 30 - Menu

"a dive into the dcoration of the crazy, dliciously vintage but not old, awaits you when you pass between the walls of the cave of the annes 30, of its complted dnomination if I do not mulch. The dcoration has re-made, of course, but retaining a dpoque atmosphere, typical of the 1930s. It gives a identity to the place. many mirrors are prsent to the walls, the ceiling is dcor of losanges, the bronze color dominates. many dtails remind the French restaurants dantan. start with some dishes dfinitively old school: snails with dail butter, calfskin, kidneys, red wine pears, moreover, bread (in individual serving, no sliced bread, except for rye bread) is laid in the famous stainless steel basket, accompanied by individual servings. only the white lace is missing so that the painting is complete. The large white fabric tablecloths, the green bottles, the waitress and waitress add an authentic ct to the whole.As such, the service is impeccable. ds our arrival, the cards gave us. The waitress asked us if we wanted to take an apritif. We ordered half a bottle of wine I'll come back to. the bottle opened in front of us emptyly and placed in a classic ice bucket. waiting for the humming we had commanded with the wine, as a dapritif, the waitress intelligently proposed to leave the bottle in the bucket before serving it. Throughout the dner, I found professional service and watched. There was a length between the end of the dish and the arrival of our dessert (trent minutes), the waitress came to apologize. It is true that the cave 30 bnficie dune trs bonne rputation mrite that attracts a consquent number of customers (some tables are dresses for two services.) better to book. from 8:30 p.m., the rooms and the terrace filled you. Looking around us, we noticed that some customers waited a good time before seeing their dishes arrive. of our ct, there was only this length, without any consequence on the quality of the service. Cave 30 is a rput for its fish base dishes. Its menu remains no less variable since the meat holds a good place, the pts also, not to mention a few salads, mme a palla (this may seem to be htroclite but this dish is composed of many seafoods.) the seafood has a beautiful share, especially the eight. We have seen a few trays, greedy and very well prepared, just like the dishes in general. It is time here to advocate that a special attention is carried to the dressage of all plates. The kitchen is home. the card is not provided outrance, but there is a choice. In addition, the hot and cold interns allow them to turn them into amuse-bouche. the rates for the interns are very correct. prices for dishes are more conspicuous, if some are proposed less than 20 euros, the majorit exceeds 25 or 30 euros. Nevertheless, these dishes must be taken into the dcorum. Moreover, the amount served is far from ridiculous. So we started with houmous house accompanied by its legumes. a portion for two is enough 11 euros, the ratio of quantity-qualit/price is excellent.) the houmous was not too milly, pieces of crispy chick peas were still prsent. This gave a shining texture salliating marvel with the lgumes: cherry tomatoes, sugar, pepper marrows, radish logs, a well of olive oil had twitched in the middle of the houmous prsent in the form of a rounded pope (the comparison is not very happy, dsol cest with that between we have entam our half bottle of white wine. a chablis 1st vintage of 2018, dry, minal, not scary, not piquant. A beautiful russite.My stiffening dish has a shiny slate or mini bouillabaisse. at this point, there is no more question of russite but culinary art. We're talking about a dish not a leau, not a catch-to-tourist plate. in a large dish in stainless steel, rust, gruyre and crotons (in very large numbers, which I could not finish) t bring. if I regret the absence of garlic rub on the crotons, it nas not wearing affects the high quality of the kitchen. the rust was not too releve, color of this yellow saffron as it should be. The gruyre was used as a conspicuous manire, and as a broth in him, he was not clear. the pieces of fleshy fish had been well in the broth, like mussels and large shrimp. not to mention the pieces of potato, big shots, but small enough not to have come back on it. The broth was sluggishly peppery. everything is warm from end to end, dtail that has its importance, minus the meticulousness of the kitchens. My pouse chose the lottery smurf. gnrosit, flexibility at the rendezvous. Also, the plate was hot, allowing not to eat hot at the beginning, tide or cold at the end. the pure potato tait home, the truffle oil announces well prsente, and the change land-sea tait on with parma ham chips. My lice found a perfect balance, both in flavors and textures. It has no use to add salt or pepper. Before desserts arrived, we were dj conquered by this address. I admit that taking a dessert has a greedy I could have had, so I had a good mang. My carts are rare, but having fun from time to time doesn't kill. So I let myself try the waffle house. I was able to enjoy a classic dessert that, without the best I have mang, has completed the dner. The waffle was cut in two triangles. lun for the home hot chocolate verrine, the other for the caramel verrine (season the all-enriched with a stracciatella ice cream for the fragger. The waffle was soft. The kitchens do not opt for the crisp. My pea has chosen the chocolate melt and its mango sorbet, a beautiful quation, breaking the chocolate-vanilla code or red chocolate-fruit. the melt was perfectly wearing its name without dlitting in the first fork. If the desserts were lily prsent on a black plate, I found that the ice sugar would sprinkle on each of them would be useless, adding superftatory sugar to the dj desserts that are delicious. 121 euros for one in, two dishes, two desserts and a half bottle of wine. It may seem to be up, but remains correct in view of what we have mang. we went back to fullsasis, having met each flavor advertised on the map, without stomach heaviers. the wine was light and not sleepy. as much as you say quaprs all this, I recommend this address in which we will undoubtedly return."