A la table du bon roi Stanislas – Nancy France Visit Review: 11,2

Le roi est bon. Quant à l'assiette...

What is the N° 1 restaurant on TripAdvisor in Nancy worth? Its business is to propose a cooking based on original recipes of the 18° century and polish inspiration, King Stanislas requires. Thus the rum baba, invented by Nicolas Stohrer, the vol-au-vent or the Madeleine.

 

The partner who manages the room is an excellent seller who knows his menu very well and gives you a very (too?) technical description of each dish. We do not know if we will have a run for our money but we are impressed.

 

What about the result?

To summarize, we will say that, even if we eat honestly, there is nothing to wake you up in the middle of the night.

The vol-au-vent are rustic, even if invigorating. The meat is a bit dry. The sauce a little acid. But it is true that our M.C. had warned us that it was the “real” sauce, with white wine and not the common bechamel sauce. But not enough wine so reduced acid sauce.

A la table du bon roi Stanislas Bouchées Marie Leszczynska

A la table du bon roi Stanislas Bouchées Marie Leszczynska

The main course is quite calamitous. From the fabulous white pudding in foil and thin slice of bacon on a bed of onion compote sold, we find only a banal white pudding, a piece of pan-fried foie gras surrounded by a large slice of bacon badly grilled, all wrapped in half a sheet of baking paper and staying on brown onion, although we would have liked it less cooked. The two carrot sticks and the parsley sprig on the side trying to give an elegant touch. We do what we can with what we have …

But it’s the “real” recipe!

A la table du bon roi Stanislas Boudin blanc

A la table du bon roi Stanislas Boudin blanc

The accompanying vegetables are totally lacking salt.

For dessert is proposed the “real” rum baba paste, closer to the kougelhopf’s than today’s “heretic” savarin. Let’s go!

We are always on pasta, but basic brioche. It’s nice. The saffron ice cream is a bit strong. But great error presentation with a blend of Chantilly on the same plate as the baba soaked. The balls are bathed in a pool of rum and which, liquid plus alcohol, makes them disintegrate quickly. It’s so basic that one wonders how it can happen.

A la table du bon roi Stanislas Baba au rhum

A la table du bon roi Stanislas Baba au rhum

To sum up, this is what we call a “marketing” restaurant. They found a good concept and offers “authentic” recipes. But authenticity does not create quality or replace daily work. There is therefore a very vendor dressing but a clear weakness in the preparations, which generates a very logical disappointment. It’s not “bad” but sometimes it’s badly done.

Check of 73.50 euros, half for a very nice bottle of Hungarian wine, Château Villany.

A la table du bon roi Stanislas Addition

A la table du bon roi Stanislas Check


Date of the visite: 2017 December
Alsace-Lorraine ,Maître-Restaurateur ,Terrace ,Traditional
A la table du bon roi Stanislas Boudin blanc

Tel: 00 33 3 83 35 36 52
Website: http://tablestan.free.fr
Addrese: 7 Rue Gustave Simon, 54000 Nancy

So, what do you think ?

  • * (Required)