Ezia

41350 MONTLIVAULT
14.5/20
 Chef's Restaurant
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© Pascal-Etienne Latte
© Pascal-Etienne Latte
8 PHOTOS
Chef
Nicolas Aubry
Cooking
French
Budget (€)
Indicative price per person (excl. drinks)
80 to 150

Gault&Millau's review 2026

Two years after its opening, Table Ezia is suffering less and less from comparisons with Christophe Hay's former restaurant. In fact, Nicolas Aubry, then Executive Chef, has brought his own personality and modernity to the dishes, beginning to write his own story. A subtle blend of Loire terroir, seafood and Asian inspiration, like the low-temperature-cooked red mullet, accompanied by a millefeuille of extra-melting beet, kombu and Geneva sauce. In the open kitchen, guests can appreciate the technical mastery and serenity of the kitchen teams, with, for example, the preparation at the start of the meal of a tourte with Beauce onion, game birds, spinach and concentrated juice, which the chef will later serve personally (a gimmick already in vogue at the Maison d'à côté). While the service could do with a little more assurance, the pace is skilfully adapted to the needs of the guests. The cellar satisfies novices and enlightened wine-lovers alike, with a varied and affordable choice by the glass.
LOCATION

LOCATION

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Address 17 Rue de Chambord
41350 Montlivault
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  • Nicolas Aubry
    Nicolas Aubry Chef
    Nicolas Aubry Nicolas Aubry Chef