Le Maubourg

A menu like a poem… John Dory in red wine, chanterelles, hot jellied stock and a coulis of root chervil. Braised calf sweetbreads with smoked eel, Lapsang Souchong tea, Red Meat radish cooked as for a sauerkraut. Fillet and heart of mullet with squid ink and caviar, leek fondue with a velvet crab emulsion. Roast lobster with macadamia nuts, flash-fried green and red chicory and a jus made from the lobster shell. The degree of cooking is very carefully controlled, the home smoking is superb and the marriage of ingredients is a very happy one. You soon realise why this young chef, trained by Thierry Marx, Gilles Goess and Jean-Michel Lorain, has won so many awards (Chef d'or Award in 2014, Chef with Best Potential in 2012, Cuisine and Pâtisseries Trophy in 2008, etc.). Keeping up the standard of excellence, the restaurant has an outstanding setting, its wooded grounds of 120 hectares offering superb walks to follow the feasting.

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