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
  • Capacities
    • Rooms :  1 Room
    • People :  40 place setting
  • Spoken languages
    • English
Services
  • Accessibility
    • Mobility impaired
  • Equipment
    • Car park
  • Amenities
    • WIFI
    • Baby's highchair
    • Air conditioning
    • Private terrace
  • Services
    • Animals accepted
Rates
Payments methods
  • Carte Bleue/Credit card
  • Cheque
  • Holiday cheques
  • Cash
  • Restaurant cheques
  • Transfers
  • Rates
  • Menu price
    From 26 € to 30 €
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1 review
Average
  • Moyen

    Assez déçu dans l'ensemble , rien de fin , spécialité tartare : le miens était noyé dans un guacamol hyper ailé et la vapeur de mes encornets sentait l'ammoniac . Service très sympa par contre

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