Good little simmered dishes
The simmered dishes are generous, gourmet, complete and above all convivial. Particularly appreciated when the temperatures drop, they reflect good family cooking and warm tables. Fabien Souply really likes this cuisine. For example, it offers sautéed veal marengo, rabbit stew, pot hen, coq au vin, beef and carrot paleron, guinea fowl, goulash, etc.
The Souply House
Fabien Souply, Maître restaurateur from France, is the chef of Maison Souply. It has been an institution in Châlons-en-Champagne since 1930. The chef prepares his dishes according to a very French tradition. Everything is prepared from fresh market produce and cooked exclusively on site with Guérande salt.
– Christelle Lapierre