Le Capu

Le Capu Review

Barely a stone's throw from place Stanislas, this stylish landmark, with its chic new decor and name (it was formerly called the Capucin Gourmand), puts its best foot forward under chef Hervé Fourrière. The menu includes revisited favorites, such as lamb cooked in a salt crust, along with more adventurous choices like slow-cooked venison steak (in season) served with a licorice-infused sauce and chestnut-flour gnocchi. Desserts are also noteworthy, with daring combinations like apple and truffle served with a beetroot sorbet, plus a rotating selection of desserts du jour. A buffet brunch is served Sunday between 11 and 4, and cooking lessons are held Saturday at lunchtime. The choice of Toul wines is extensive.