Maison Decoret

03200 VICHY

17/20
Prestige Restaurant

BOOK

10 PHOTOS

Chef Jacques Decoret

Cooking French | Gastronomic | specialty

Services Accomodation | Children's menu | Cooking classes | For people with disabilities | Pets allowed

Price Indicative price per person (excl. drinks)

55€ à 250€

Gault&Millau's review

17/20

Prestige Restaurant Brilliant of course, aesthetic always, facetious at times, Jacques Decoret's cuisine is never boring. Now surrounded by his two sons, Alexis and Antoine, he offers a fine illustration of family transmission. A superbly preserved - and modernized - example of Second Empire architecture, the "chalet" set against the foliage of the Parc des Sources is a warm, chic and sober place, with meticulously thought-out details. This is Martine Decoret's domain, where she provides a smiling, efficient and reassuring presence. Just like the young, talkative and distinguished front-of-house team. After promising appetizers, there's a fluid succession of highly rhythmic gustatory compositions, sometimes inspired by distant flavors, only to return to regional resources. A playful foie gras from the Landes region, worked into a shortbread shape, is spiced up with rhubarb, strawberries and a few drops of Provençal balsamic vinegar. Next, a light Charroux mustard mousse finds its place, as a matter of course, between beautiful Charbonnières asparagus and a delicate filet of smoked Allier trout. The sea bass, meanwhile, is stewed and served with turnips, sake gel, bisque and, as an absolute treat, a mayonnaise topped with panko and nori seaweed. Once the plate is placed on the table, we grate - with measure - a block of oyster ice cream for an extra marine touch. What a beautiful dish! The sea again, with an XXL langoustine just seared by the fire, enhanced on tiptoe by notes of avocado, sorrel, red fruit and American sauce. How to make simplicity exceptional! For its part, the Mediterranean sun shines brightly on Bourbonnais lamb (in two preparations), which blends happily with dates, orange blossom-scented sheep's milk, spelt semolina and quinoa... Finally, it's time for dessert, which... takes your hair off! A wink-wink dish, whimsical in the best sense of the word, that revisits the dragée au poivre! It combines a crushed dragée, a parsnip brunoise, vanilla ice cream, a lemon crumble and a parsnip mousse with pepper... The wine list is in perfect harmony with the positioning of the house, both in its scope and the relevance of its references: mercurey from François Raquillet, givry from domaine Joblot, puligny-montrachet from domaine Carillon, alsace from domaines Weinbach, Dirler-Cadé, arbois from F. Ganevat or J. Puffeney, sancerre Vacheron, bourgueil from domaine de la Chevalerie... And for wine-lovers, a map of Auvergne mineral waters!