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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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Restaurant Jean-Luc Tartarin

76600 LE HAVRE
17/20
 Prestige Restaurant
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10 PHOTOS
Chef Jean-Luc Tartarin
Cooking Cuisine d'auteur | French | Gastronomic
Services Access disabled | Children's menu | Cooking Lesson | Pets allowed
Price Indicative price per person (excl. drinks)
55 € to 255 €
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Gault&Millau's review
17/20
Prestige Restaurant In the heart of the city, in the early evening, when the flow of traffic dies down and the birdsong of the nearby square can be heard, the atmosphere becomes softer, more peaceful... Peaceful like this large, comfortable, hushed dining room, the large bay windows largely obscured by blinds. It's such a serious universe that you wouldn't dare to shake it with a hint of fantasy, as if to better enter into communion with Jean-Luc Tartarin's cuisine. And so begins a fluid, urban ballet, orchestrated with class by Annabelle, who is supported by young waitresses and a willingly talkative sommelier, who looks greedy and convincing when he suggests a wine and food pairing or, at the end of the meal, when he "leads" the tempting liquor cart! Jean-Luc Tartarin's intransigence never fails when it comes to sourcing from the best fishermen, market gardeners, breeders and other suppliers. His meticulous cooking and sense of harmony are always a pleasure. The starter is tiptoeing along, subtly gentle, with a superb langoustine with sake accents. Next, the delicate notes of an Ethiopian mocha blend perfectly with a freshly smoked mackerel. The sea bass, for its part, is seasoned with crabmeat to accentuate its iodized notes, which respond to the acidity of a white asparagus velouté and a large hint of asparagus lacquered with a chervil pomelo caramel. We can then joyfully sing a hymn to spring, especially when it takes the form of crispy sweetbreads, breaded with panko, flanked by green asparagus and morels and made even more gourmet by a light cream sauce. This is followed by the millefeuille with Madagascan bourbon vanilla... A competitive dessert, the kind you first listen to crisp up before appreciating the full breadth of the delicacy! The wine list offers a fine expression of the vineyards, with many top wines, sometimes from older vintages. For example, in the Mâconnais region, there's the excellent Jessica Litaud. On the Côte Chalonnaise, Domaine Dureuil-Janthial. In the Loire, the Bonnigal-Bodet, de Bellivière and V. Carême. In Languedoc, Domaine Prieuré St jean de Bébian or the wines of Pierre Vaïsse...
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Address 73 Avenue Foch
76600 Le Havre
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Jean-Luc Tartarin
Jean-Luc Tartarin Chef
Jean-Luc Tartarin Jean-Luc Tartarin Chef
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Valentin Vabre Pastry Chef
Created with Fabric.js 5.2.4 Valentin Vabre Pastry Chef
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Annabelle Tartarin Chef de service
Created with Fabric.js 5.2.4 Annabelle Tartarin Chef de service
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Vincent Bridoux Head sommelier
Created with Fabric.js 5.2.4 Vincent Bridoux Head sommelier
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