What will become? When Vincent Moissonnier announced the end of Le Moissonnier restaurant earlier this year, a murmur of disbelief went through the nation, at least through the culinary-minded part of the country. Le Moissonnier was not only top league cuisine awarded with two Michelin stars, it was also one of the best French kitchens in the country. However, embedded in a friendly, extremely lively, sometimes a little louder, but always dedicated to the pleasure concept. Chef Eric Menchon’s dishes range from clear and rustic to highly complex and spread over numerous satellite plates. All this is now over since June with the closure.
Whereby. Actually, the end is a beginning. Yesterday at noon I sat again in the guest room in the Krefelder Straße in Cologne. The counter larger, the tables more numerous. Because today Vincent Moissonnier and Eric Menchon announced the new concept. And it’s simple and good: from Wednesday to Saturday, lunch is now available at Le Moissonnier. Punctually at 17:00 the doors close and the team can enjoy the evening. The center of the new lunch offer is a daily changing dish of the day, always served in the cast-iron cocotte. The compact menu also includes oysters, seafood and selected cheeses and charcuterie and, of course, classics of French cuisine, such as fish soup, paté en croût, foie gras de canard or Œufs mayonnaise.
In addition, you can choose from a menu of over 50 positions with open wines. The classic French bistro, completely without ambitions for stars and awards is back at Le Moissonnier!
In the last third of my professional life, I am thus fulfilling a lifelong dream. I’m going to be a pub owner in my own little wine bar.Vincent Moissonnier:
Innovative ordering service – Le Moissonnier for the home
The transformation of Le Moissonnier into a bistro concept goes hand in hand with another innovation: the ordering service. This step into the digital world of enjoyment opens up the possibility for friends of the outstanding cuisine of Le Moissonnier to enjoy the culinary expertise of the house without having to leave their own four walls. “Our ordering service brings the essence of our cuisine into the homes of our guests. We want to take the magic of Le Moissonnier beyond the confines of the restaurant,” says Chef Eric Menchon.
Already during the pandemic, Le Moissonnier has gained a lot of experience in shipping its boxes. And unfortunately, like so many restaurants, with the end of the lockdown, there were no resources left to continue this offering. In the process, guests and customers have become very accustomed to these high-quality deliveries. A market that can now be played again and thus to be able to maintain the staff and sales despite the much more compact opening hours.
In the future, guests can look forward to relaxed moments of enjoyment in the bistro and the opportunity to experience Le Moissonnier’s outstanding cuisine at home. Le Moissonnier opens a new culinary chapter. Merci et bonne chance!