Au Cul de poule

Traditional cuisine ,  Traditional cuisine ,  Restaurant at Reims

photo table ronde.jpg
photo salle entree.jpg
  • The chef, officially recognised as a "Maître-restaurateur," mainly produces bistro-style cuisine, using high quality produce. His speciality is "knife-cut" steak tartare.

    The chef, officially recognised as a "Maître-restaurateur," mainly produces bistro-style cuisine, using high quality produce. His speciality is "knife-cut" steak tartare.

    The restaurant is open every day except Wednesday lunch time, Saturday lunch time and all day Sunday.

    Tablet wine list.
  • Environment
    • In town
  • Capacity
    • Rooms :  1 Room
    • People :  40 place setting
  • Spoken languages
    • English
    • fr*
Services
  • Accessibility
    • Mobility impaired
  • Equipment
    • Car park
  • Amenities
    • WIFI
    • Baby's highchair
    • Air conditioning
    • Private terrace
  • Services
    • Animals accepted
Rates
Payment methods
  • Carte bleue
  • Chèque
  • Chèques Vacances
  • Espèces
  • Ticket restaurant (Edenred)
  • Virements
  • Rates
  • Menu price
    From 26 € to 30 €