A winning combination of a renowned chocolatier and a promising young chef. At Manoir Claudine, bistro-style cuisine is distinguished by meticulous execution and a genuine quest for balance. The meal opens with a Dubarry velouté with an airy, silky texture, elegantly presented and enhanced by a few crunchy elements. Snacked saithe back, accompanied by a potager of leeks with spinach and a beurre blanc with yuzu kosho, seduces with its precise cooking and a clear, fresh and tasty plate. Maison Guerlais's chocolate éclair concludes lunch with a generous, well-mastered version. The dual signature of Mathieu Pérou, chef at Manoir de la Régate, and Vincent Guerlais is clearly evident on the plate, in both savory and sweet dishes. The well thought-out wine list offers a coherent and accessible selection of wines to accompany the cuisine, with references by the glass as well as by the bottle. Service is attentive and pleasant, and the lunchtime menu offers particularly good value for money.
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