Restaurant La Rôtisserie Camon (Amiens)
1400 Reviews
Zone de La Blanche Tâche, 687 Rue Stéphane Hessel, 80450 Camon, France

Restaurant La Rôtisserie Camon (Amiens)
1400 Reviews
Zone de La Blanche Tâche, 687 Rue Stéphane Hessel, 80450 Camon, France
Features
Opening hours
Reviews
1400 Reviews
Total review count and overall rating. We perform checks on reviews.
5 stars
5
4 stars
0
3 stars
0
2 stars
0
1 stars
0
Joe Meghames
Joe Meghames, Aug 2023
Big setting offering a modern atmosphere with a very friendly staff. We tried the Pluma Porc Iberique which was super juicy and delicious as well as the Demi Poulet Fermier roti which by itself is enough for 2, we also took the Carpaccio which was very fresh and delicious.
Michael De Angelis
Michael De Angelis, Mar 2024
Food was excellent, service professional and ambiance comfortable.
Optimum Trans Kft. Szolnok
Optimum Trans Kft. Szolnok, May 2023
Super restaurant, delicious foods, kind staffs.
Joel Petit
Joel Petit, Jul 2024
Super
Isabel Ribeiro
Isabel Ribeiro, Jul 2023
Excellent ??
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Michelin Restaurants in Amiens
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Ail des Ours
This pleasant, trendy restaurant close to the cathedral is run by young chef Stéphane Bruyer. In a renovated dining space decorated in natural tones (with lots of plants), he serves simple, seasonal cuisine, using market produce to devise a single set menu (with a choice of fish or meat). This is a very popular spot in Amiens... and it's easy to see why.
Amiens - FRANCE

Les Orfèvres
Bang in the middle of town, this restaurant sports a modern, pared-down, workshop interior and a friendly vibe. The menu is no stranger to the classics, albeit with the odd more modern touch. The chef avows a weakness for fish, illustrated by his superlative low-temperature loin of cod, honey-flavoured fermented milk, leeks and celery.
Amiens - FRANCE

Hyacinthe
Previously active in the humanitarian sector, this chef found a new calling while being trained by mentors such as Cyril Lignac and Hélène Darroze. Remaining true to his ethos here in his vintage restaurant, he is mindful of the relationship between his cooking, nature and people, sourcing vegetables from the Hortillonnages (cultivated islets in Amiens), saltmarsh lamb from the Baie de Somme estuary, line-caught fish from the Côte d'Opale etc. Filet mignon pie, vegetable pickles or monkfish, tomato, aubergine and sea herbs: his – at times creative – dishes draw on various preparation techniques, good ingredients and flavours.
Amiens - FRANCE




