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Editorial Meaux
Published on
Nov 10 2024 at 12:00
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Like every week, the editorial team takes you to discover a restaurant in Seine-et-Marne. This week we stop at La Closeriea restaurant located in Claye-Souilly, in which you can enjoy bistronomic cuisine.
The place
At the end of a dead end hidden behind the Nationale 3, La Closerie invites you to take a seat in a chic, modern and spacious atmosphere. In this refined room, like French cuisine, certain decorative elements reflect the Portuguese origins of the owners.
A cave de maturation and the large pieces of meat at the entrance contrast with the contemporary and decorative pieces hidden in the room. On all the walls, large windows illuminate the meals and highlight the chef's creations.
La Closerie takes advantage of the seasons and summer periods to vary its atmospheres. Right now, a simple and distinguished Halloween-themed decoration is in the spotlight.
This is how miniature pumpkins appeared on the tables and traces of blood splattered on the windows, bringing a touch of lightness and humor to the place.
Outside, a terrace is open in summer and can accommodate nearly 160 seats. Currently under construction, La Closerie wants to give it freshness for next season.
The mind
As soon as we pass the restaurant door, we understand the bistronomic character of the placehalfway between the seriousness of a gourmet restaurant and the warmth of a bistro.
To represent their origins, the owners found it important to associate the energy of the Iberian Peninsula with the culinary heritage of their adopted country. Rosa Teixeira, owner of the establishment, sums up her ambition:
We wanted to personalize the place into something that suits us.
La Closerie de Claye-Souilly is more than just a restaurant. With ambitions like theirs, the new owners wanted to add a festive note. From time to time, La Closerie transforms into a concert hall. In addition to the music usually played during the meal, a dancing atmosphere is brought to the Clay restaurant. “We create musical atmospheres because people want to have fun,” we explain on site.
The team
“A family business”. This is how Rosa Teixeira, owner of the establishment, likes to define the soul of her restaurant. The objective? Be independent. “We work with trusted people, in family harmony,” confides the hostess.
The restaurant is run by the Teixeira couple, and the chef is Stanislas Teixeira, the family's son-in-law. The twelve people who make up the rest of the team are integrated into the warm spirit of the establishment. “We trust our team, the idea is to be autonomous, and we have always stuck to it.”
Listening and smiling, La Closerie employees are available to their customers to answer their questions and discuss the history of their dishes. For the chef, Stanislas Teixeira, the important thing is to create a menu in their image.
The plate
To describe the restaurant's cuisine, Rosa Teixeira explains that La Closerie is halfway between a bistro and a semi-gastronomic restaurant. “We wanted simple, well-made cuisine, I would say that we are bistronomic cuisine,” she says.
This bistronomic side is reflected in the plates, generous in the portions and elegant and refined in the presentation. Initially, La Closerie wanted to exclusively present French cuisine, but the owners' Portuguese origins ended up asserting themselves on the menu.
Although, every week, the menu changes depending on the fresh products collected by the owner at the Rungis market (Val-de-Marne), customers can always find this Franco-Portuguese communion. The chef explains that he works according to what inspires him. He notably offers hare à la royale on the menu, a dish that is particularly close to his heart. If taste remains the most important in a dish, the chef attaches great importance to the visual aspect. “I like it when you see what you’re eating on the plate,” assures the chef.
The watchword in his kitchen is “we don’t want to be bored,” he continues. La Closerie therefore does not hesitate to innovate by launching into matured meat. “We will look for renowned culinary references to please customers,” adds Rosa Teixeira.
The restaurant is keen to serve dishes that are less presented in French restaurants, even if they require more preparation time. For example, the chef repeatedly offered brains in the form of cordon bleu. This allows us to release the repulsive side of the brain to turn towards a successful value, the cordon bleu. A desire that the chef explains by the fact that “it is knowledge that is lost”.
All of the recipes offered on the menu are homemade and created in the kitchen. “We want everything to be fresh,” says chef Stanislas Teixeira, in order to offer customers seasonal products.
L’addition
The restaurant offers a variety of menus adapted to budgets. The owners wanted everyone to benefit from their Franco-Portuguese cuisine.
La Closerie offers several options starting from 30 euros, which can go up to 40 euros, without drinks. From Monday to Friday, a lunch menu including starter, main course and dessert is offered at the price of 25 euros.
Where and when?
The La Closerie restaurant is open from Monday to Sunday during the lunch break between 12 p.m. and 2 p.m. and only from Thursday to Saturday for dinner, from 7:30 p.m. All times and dates of evenings and musical atmospheres organized at the restaurant are published on the account Facebook Restaurant La Closerie Claye-Souilly.
The restaurant welcomes you at 16 rue Mozart in Claye-Souilly.
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