{"id":5437,"date":"2025-06-01T15:28:45","date_gmt":"2025-06-01T19:28:45","guid":{"rendered":"http:\/\/www.continentscondiments.com\/?p=5437"},"modified":"2025-06-01T15:28:45","modified_gmt":"2025-06-01T19:28:45","slug":"french-restaurant-in-munich-le-cezanne","status":"publish","type":"post","link":"https:\/\/www.continentscondiments.com\/thefinediningblog\/french-restaurant-in-munich-le-cezanne\/","title":{"rendered":"French Restaurant in Munich \u2013 Le Cezanne, a Real Bistro in Bavaria"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Unfortunately, this restaurant has since closed its doors.<\/strong><\/p>\n\n\n<p><strong>MUNICH, Germany &#8211; Chef Patrick Geay does virtually everything by himself. Le Cezanne is a French restaurant in Munich that&#8217;s not like the others.<\/strong><\/p>\n<p><em>In this series of articles, C\u00e9dric Lizotte visits\u00a0some of the best restaurants in Europe. From France to Switzerland via the Czech Republic, here are the best places to sample the delights of some of the best chefs on the planet.\u00a0Follow it with the hashtag #CedricInEurope.<\/em><\/p>\n<p>After years spent working in large hotel kitchens and restaurants throughout Europe, Chef Geay moved to Munich with his German wife. Since then, they work together in their restaurant, Le C\u00e9zanne, in the chic neighborhood of Schwabing. Martina does the service and chef Geay does, well, the rest.<\/p>\n<div id='gallery-1' class='gallery galleryid-5437 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9792-444.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9792-444-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French restaurant in Munich \u2013 Le C\u00e9zanne\" aria-describedby=\"gallery-1-5446\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9792-444-150x150.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9792-444-70x70.jpg 70w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-5446'>\n\t\t\t\tFrench restaurant in Munich \u2013 Le C\u00e9zanne\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9793-444.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9793-444-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French restaurant in Munich \u2013 Le C\u00e9zanne\" aria-describedby=\"gallery-1-5447\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9793-444-150x150.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9793-444-70x70.jpg 70w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-5447'>\n\t\t\t\tFrench restaurant in Munich \u2013 Le C\u00e9zanne\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Yes, all the dishes served at Le C\u00e9zanne are made by one person. &#8220;I have help late in the evening, especially for cleaning up, but that\u2019s it&#8221;, he explains. After spending years working in large kitchens with dozens of people, the simplicity of a bistro has a certain appeal.<\/p>\n<p>&#8220;I work my sauces, I prepare the meats and I take care of my <em>mise en place<\/em> during the day. In the evening, I assemble. &#8220;It sounds so simple when Chef Geay speaks, but it\u2019s a very tedious process. And after almost 20 years at the same address \u2013 Le C\u00e9zanne opened in 1998 &#8211; it is clear that the routine needed to run this operation, the routine chef Geay imposes on himself, could make some soldiers blush.<\/p>\n<p>Le C\u00e9zanne is not like most restaurants in Munich. For example, Chef Geay offers food in tune with the fresh produce of the market, which is not really the case elsewhere in the city. Classic Bavarian cuisine is based on cabbage and pork, which is fine in itself, but not very creative. Also, the chef serves French cuisine that has a rustic flair, but is in its very refined in its background. French restaurants in Munich will often serve the opposite: polished presentation, no depth.<\/p>\n<div id='gallery-2' class='gallery galleryid-5437 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9823-444.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9823-444-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French restaurant in Munich \u2013 Le C\u00e9zanne\" aria-describedby=\"gallery-2-5449\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9823-444-150x150.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9823-444-70x70.jpg 70w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-2-5449'>\n\t\t\t\tFrench restaurant in Munich \u2013 Le C\u00e9zanne\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9812-444.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9812-444-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French restaurant in Munich \u2013 Le C\u00e9zanne\" aria-describedby=\"gallery-2-5448\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9812-444-150x150.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9812-444-70x70.jpg 70w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-2-5448'>\n\t\t\t\tFrench restaurant in Munich \u2013 Le C\u00e9zanne\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Obviously the Schwabing district was not what it is today when Le C\u00e9zanne opened 20 years ago. The restaurant is located in the middle of one of the finest neighborhoods of the whole country. Several beautiful cocktail bars and other restaurants have since popped up around Le C\u00e9zanne, which has not changed since it opened. And the restaurant\u2019s phone is constantly ringing, which is a testament to the quality of its cuisine.<\/p>\n<p>\u00a0<\/p>\n<h2><strong>French restaurant in Munich<\/strong>: Le C\u00e9zanne &#8211; The Meal<\/h2>\n<p>I had a chance to have dinner at Le C\u00e9zanne. There they began the meal with a glass of Cr\u00e9mant de Loire, Mlle Ladubay 2013. The appetizer is a beautiful little quiche. The top is browned perfectly, the quiche is salty, greasy (in a good sense), and the sparkling wine cuts the fat perfectly. And when I put yourself in the shoes of the chef, I understand that this is a dish that is easy to make ahead and warm up the oven just before serving!<\/p>\n<p>As a first course, Martina serves me a dish that hits like a ton of bricks. It\u2019s a soup of potatoes, cheese, truffles and Cerrano ham. To accompany it, Domaine Tariquet Classic, Biscay, 2014 (mix of grapes).<\/p>\n<div id='gallery-3' class='gallery galleryid-5437 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9827-444.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9827-444-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French restaurant in Munich \u2013 Quiche\" aria-describedby=\"gallery-3-5450\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9827-444-150x150.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9827-444-70x70.jpg 70w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-3-5450'>\n\t\t\t\tFrench restaurant in Munich \u2013 Quiche\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9831-444.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9831-444-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French restaurant in Munich \u2013 Potato, cheese, truffle, ham soup\" aria-describedby=\"gallery-3-5451\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9831-444-150x150.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9831-444-70x70.jpg 70w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-3-5451'>\n\t\t\t\tFrench restaurant in Munich \u2013 Potato, cheese, truffle, ham soup\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>The soup is intense, flavorful, aromatic, sharp, delicious, creamy, peppered to perfection, and ham chips offer a textural element to the rich and silky soup. This is honestly the best dish I ate all week!<\/p>\n<p>Next dish: cod crusted in peanuts, which goes with a glass of Ch\u00e2teau Haut Rian, Entre-Deux-Mers, 2014. No surprises: the fish is perfectly seasoned and cooking is flawless, the portion is generous, the fish is juicy, balanced, bitter-salty-sweet; the freshness of the ingredients is obvious. And the side dishes shouldn\u2019t be forgotten: a tomato that has been confit; it\u2019s sweet, intense, deep, dark and fragrant.<\/p>\n<p>Martina returns, this time with a Trou normand! I love the idea of the Trou normand, which unfortunately is no longer fashionable. I am happy that it\u2019s still served at Le C\u00e9zanne! In this case, I\u2019m served a green apple sorbet. It tastes 100% like <em>manzana verde<\/em>, the Basque apple spirit. Refreshing!<\/p>\n<p>Who says Trou normand says a meat dish is to come.<\/p>\n<p>Wine: Ch\u00e2teau Verri\u00e8re, Bordeaux, 2013. Food: guinea fowl with morels.<\/p>\n<div id='gallery-4' class='gallery galleryid-5437 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9835-444.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9835-444-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French restaurant in Munich \u2013 Nut crusted fish\" aria-describedby=\"gallery-4-5452\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9835-444-150x150.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9835-444-70x70.jpg 70w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-4-5452'>\n\t\t\t\tFrench restaurant in Munich \u2013 Nut crusted fish\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9840-444.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9840-444-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French restaurant in Munich \u2013 Trou normand\" aria-describedby=\"gallery-4-5453\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9840-444-150x150.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9840-444-70x70.jpg 70w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-4-5453'>\n\t\t\t\tFrench restaurant in Munich \u2013 Trou normand\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9852-444.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9852-444-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French restaurant in Munich \u2013 Guinea fowl\" aria-describedby=\"gallery-4-5454\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9852-444-150x150.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2016\/11\/DSC9852-444-70x70.jpg 70w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-4-5454'>\n\t\t\t\tFrench restaurant in Munich \u2013 Guinea fowl\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>The guinea fowl is extremely tender and the aromatic mushrooms are accompanied by potatoes and beans. But what steals the show, which catches the attention is the sauce. This sauce is rich and incredibly tasty. Chef Geay could put it on an old shoe and sell it as a main for 30 euros!<\/p>\n<p>Dessert: Sauternes (Calvet, 2012) and tatin. With a dark chocolate mousse and raspberry sorbet. Because some classics are timeless. A bit like Le C\u00e9zanne.<\/p>\n<p>\u00a0<\/p>\n<p>Resturant C\u00e9zanne, Konradstrasse 1, 80801, Munich<\/p>","protected":false},"excerpt":{"rendered":"<p>Unfortunately, this restaurant has since closed its doors. MUNICH, Germany &#8211; Chef Patrick Geay does virtually everything by himself. Le Cezanne is a French restaurant in Munich that&#8217;s not like the others. In this series of articles, C\u00e9dric Lizotte visits\u00a0some of the best restaurants in Europe. From France to Switzerland via the Czech Republic, here&hellip;<\/p>\n","protected":false},"author":1,"featured_media":5454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[108,230,71,10,11,152,154,225,22,29],"class_list":["post-5437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants-food","tag-cedricineurope","tag-cezanne","tag-europe","tag-food","tag-foodie","tag-foodie-travel","tag-germany","tag-munich","tag-restaurant-en","tag-travel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>French Restaurant in Munich \u2013 Le Cezanne, a Real Bistro in Bavaria<\/title>\n<meta name=\"description\" content=\"French restaurant in Munich aren&#039;t all born the same. 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