La Table d'Antoine

03200 VICHY

13/20
Chef's Restaurant

5 PHOTOS

Chef Sébastien Méhaux

Cooking French

Services Children's Menu | Disabled access | Pets allowed | Takeaway

Price Indicative price per person (excl. drinks)

69€ à 109€

Gault&Millau's review

13/20

Chef's Restaurant Antoine Souillat has stepped down, but the table survives him for the better, with chef Sébastien Méhaux happily taking over. Sébastien Méhaux, known from his restaurant L'émoi des mets in Saint-Pol-de-Léon (two toques and chef 109), returns to the land of his training for a cuisine that is just as personal, rooted in his region, inspired by his Breton experiences and his time at L'Hippocampe, and by his marked taste for Japanese impressions. The chef works as a family, with Delphine and her daughter Tennessee in charge of pastry, and son-in-law Hugo in charge of sommellerie, creating an atmosphere of great complicity, present throughout the service. The place has been rejuvenated, with a contemporary decor featuring clean, minimalist lines and sober, soothing colors. The chef's plates once again demonstrate his inventiveness, both in terms of presentation and content: a snail tartlet, broccoli purée with wasabi and green aniseed emulsion, strikingly colorful and texturally masterful; the perfectly cooked pollack in emulsified nori seaweed butter, accompanied by celery purée, tangy zest and a mushroom brunoise, all contrasts, at once light and round, spicy and sweet. For dessert, Delphine and Tennessee join us for a poached pear with chouchen and cumin, full of finesse, with honey and gingerbread ice cream. The cellar is well constituted in the Auvergne region (Laurent, Montel, Pothiers, Arkose), but could do with a little more in the other regions. Excellent selection of teas and infusions.