Chez Marcel: natural, authentic both for the atmosphere and for the plate.

To push the door of Chez Marcel is to forget the gray skies of winter, to leave on the quay the sad faces, the angry, the piss-cold… Rideau.

Behind the red hangings of this hundred-year-old bistro-bouchon, life rediscovers its cardinal values: sharing, conviviality, impertinence, pleasure.

Time slows down there, retropedal.

It must be said that almost nothing has changed since the creation of the restaurant in 1956 by Marcel Laplace.

The Blondin -style

the floral paper with nicotine colours, the skai benches, the enamel plate of the “Peureux”, the book of recipes by Maïté… summon up the Belle Époque.

Without the old age of the chromo, nor mothballed nostalgia.

Because there is nothing more lively than this place taken over, after Jean-Bernard Daumail and Heïdi, who remain customers, by Pierre Cheucle, in 2012.

PDS

This cook who worked for Bocuse, Gagnaire and Frechon opens his table to you like his heart, two doors open.

The anticyclone of his smile sweeps away the sad moods.

Natural…

This article is for subscribers only.

You have 60% left to discover.

Cultivating your freedom is cultivating your curiosity.

Keep reading your article for 1€ the first month

I ENJOY IT

Already subscribed?

Login