Vaisseau

62200 BOULOGNE-SUR-MER

14.5/20
Chef's Restaurant

Chef Adrien Cachot

Cooking French | Signature cuisine

Gault&Millau's review

14.5/20

Chef's Restaurant What was once a stronghold of the terroir (A Sousceyrac) is now one of the most eagerly awaited tables of the year. Celebrated before he's even started, Adrien Cachot has taken his no-longer-ghostly Vaisseau on almost conquered territory. The darling of Top Chef and the networks moves with ease in this sober, dark setting with large white tables and a central table d'hôte. Emie runs the dining room with great mastery, guiding choices and managing constraints, while the service itself varies widely in skill and customer relations. The menus (blind, but which can be revealed on request) feature a succession of fine products and slightly mischievous creations, such as the beautiful lentil emulsion anise spider, the amusing tempura (adorned with a smiley face) of calf's brains in XO sauce, the mochi cacio e pepe, the Jerusalem artichoke with coffee grounds and fermented sweet potato show a rather exciting diversity right up to the dessert, a transparent raviole with orange blossom, citrus fruits, crispy madeleine and eggnog. A cellar focused on French vineyards, interesting and broad in volume, a little restricted in price range.