Ostermenüs im Restaurant Le Faubourg

The French restaurant Le Faubourg presents sophisticated French cuisine with a modern twist. On the Easter holidays, the kitchen team at Le Faubourg serves various menus on Good Friday and Easter.

On Good Friday, the meatless menu begins with carrot tartare with tarragon, followed by lobster bisque; cod is served with mushroom, cabbage, bread, and sour cream. For dessert, there is vanilla ice cream with caramel and burnt cream. The actual Easter menu also comes across as spring-like and light. Scallops are accompanied by sea buckthorn, coriander, yogurt, and algae. Afterwards, a fruity-fresh lemon chicken is served. The main course can be more opulent with beef sirloin with celery and beans. The sweet conclusion is a fantasy of almond and rhubarb, lemon verbena ice cream, and almond chocolate. Reservations are recommended for both the Good Friday and Easter menus.

The restaurant Le Faubourg in the Sofitel Hotel on Kudamm stands for French cuisine with an innovative touch. Under the keyword “nouveau,” the menu features dishes prepared using the sous-vide method. This involves vacuum cooking at constantly low temperatures in a water bath or steam. Advantage: No liquid escapes. Especially meat and fish cook in their own juices and lose no aroma.

The offering changes with the seasons, as the ingredients used are preferably regional and seasonal. Additionally, there is a lunch menu with changing daily specials. Le Faubourg even offers a shopping lunch on weekends.

The ambiance at Le Faubourg is upscale yet cozy. The restaurant was completely renovated in autumn 2014. Top10 editorial tip: On sunny days, guests can enjoy their meals on the sunny terrace.