© Jérôme Peleyras
Yann Maget named Grand de Demain 2025 at the Gault&Millau Tour Bretagne
These news might interest you
Reine Sammut becomes chef at Domaine Misincu in Cap Corse
Reine Sammut takes over the culinary reins at Domaine Misíncu, a haven of nature and serenity in Cap Corse. Between Provençal elegance and plant-based conviviality, she infuses La Table et au Jardin with her love of produce and people.
Dialogues, Adrien Zedda's new restaurant in Biarritz
Chef Adrien Zedda and his accomplice Thomas Bouanich inaugurate Dialogues, a new address in Biarritz where the flavors of the vegetable garden meet the accents of the sea.
20 tables in the countryside
What a long winter it's been! Even if we all enjoy dining out in a cosy atmosphere, sometimes with a roaring fire to warm us up, we have to admit that we've all been waiting for spring. To celebrate the return of this season, synonymous with renewal both in the now verdant countryside and in our finally colorful plates, there's nothing like a selection of 20 tables in the countryside. On the banks of a stream, in the heart of a valley, on a flower-filled terrace, on a square in the shade of a plane tree or on the edge of a forest. enjoy the charms of these "warmly" recommended addresses.
Auberge de la Grive, Aisne
Nicolas and Cécilia Gautier, whom we've been following for a long time (Nicolas also has the distinction of having twice been elected Jeune Talent, in 2010 when he worked at l'Ardoise, in Ognes, then three years later when he was at the helm of Château d'Esclimont), returned to the heart of Picardy in the summer of 2023. They sold their two other restaurants, Nature and Bistrot RG, in the North of France, to create, in a magnificent country house they fell in love with (and which they now occupy), the Bistrot RG.the two of them work in pairs, facing a dozen or so customers arranged in a U-shape around a central island where the couple are busy. The menus are imposed, of course, but that's the only slight complaint the Gautiers might have. Even if the atmosphere can sometimes take a little time to warm up (it's not always easy to get along with table-mates you haven't chosen), the dishes that follow one another soon cheer up even the sorriest of spirits. The 3 toques are already very close, for the very fine char from Voulpaix lightly confit, lovage and nasturtium, the soft-steamed monkfish (wonderful flesh) with beurre blanc and girolles from Saint-Gobain and the gourmet blonde from Caillouël roasted over the embers.
As you can see, Nicolas Gautier still loves working with local produce (and he talks about it with passion), and he doesn't neglect the desserts, which are very elaborate and personalized. The cellar is quite short, but very well focused.
Where? 5, rue du Logis, 02300 Trosly-Loire
See the Gault&Millau review ofAuberge de la Grive
www.aubergedelagrive.com
Pierre Hermé revisits the flan of his childhood in an Infiniment Chocolat version
Pierre Hermé presents a chocolate version of his childhood flan. A personal interpretation, to be discovered now in his Infiniment Chocolat boutique in Paris.
