Summary: Classic French cuisine with flair.
Le Foch stands as a culinary beacon in Reims, offering an inventive take on classic French cuisine. The restaurant embraces a cozy and secure ambiance, akin to the reassurance of safety and well-being one might experience on a flight. The menu is a joyous celebration of gastronomy, featuring dishes such as an "inverted" vitello tonnato, succulent roasted monkfish with charlotte mushrooms in Coteaux du Layon sauce, and Iberian pluma pork with honey and teriyaki, accompanied by pak choi cabbage and roasted plums with thyme lemon panna cotta. The restaurant presents well-curated and diverse menus, including an attractive lunch formula. The extensive wine cellar is particularly strong in Champagne selections and boasts grand bottles from various regions. Le Foch's team, likened to a powerful aircraft carrier, navigates the gastronomic seas with determination and expertise. The ambiance reflects the sophisticated dishes that captivate diners, with offerings such as shrimp ravioli with mussel curry, braised scallops with anchovy paste, and pike perch roasted alongside wild rice and acidic beet. Modern desserts, including a reinterpretation of the Reims biscuit, round out the dining experience. Chef Jacky Louazé draws in a dedicated clientele with his distinctive and creative approach to cooking, especially noted for fresh fish and shellfish. The menu is a treasure trove of maritime delights: blue lobster with cereals and spices, whole bass in Vallauris clay crust, turbot with semi-salted butter, and Noirmoutier potatoes. The tasting menus showcase inventive French cuisine, supported by a substantial and well-thought-out wine list, all served in a space that exudes classical elegance.