Maison Decoret

03200 VICHY
17/20
 Prestige Restaurant
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© Maison Decoret
© Henri Derus
© Maison Decoret
10 PHOTOS
Chef
Jacques Decoret
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Cooking lessons | Pets allowed
Style
Elegant | Romantic
Price Indicative price per person (excl. drinks)
55 € to 250 €

Gault&Millau's review

17/20
Prestige Restaurant (Editor's note: The Jacques Decoret restaurant has been closed indefinitely since October 2025, following a major fire at a nearby construction site). At this level of excellence, there are few other establishments that have preserved the spirit of family and proximity so consubstantial to the Decoret approach. Father Jacques works with his two sons Alexis and Antoine, while mother Martine manages the dining room with experience and kindness. This Napoleon III chalet with its contemporary extensions is just like them, a bridge between roots and sky, and an exercise in transparency that starts as much with the presentation of sketches as with the beautiful glass roof, the rigorous indication of origins and the link proudly maintained between source and plate. Finally, Jacques Decoret's menus are as much the expression of an artist as that of a craftsman, with a strong and obvious taste for aesthetics, in the choice of supports and the precision of presentation. We start with a pan-fried, cold duck foie gras concealed under a powdered shortbread crust, to which fermented raspberries and beet respond for a touch of acidity, then a langoustine in two beautifully complex ways, hot and cold, langoustine lacquered or simply with a knife, sprinkled with pollen or just under a veil of milk, the superb gelled Bourbonnais chicken consommé of remarkable density, perfectly seasoned and matched with a crunchy brunoise of fennel and butternut, raviole of gaperon. Before returning to the last fires of summer with the Berne pink tomato confit with Colonnata bacon shavings and Charroux mustard, an exceptional ikejimé char going for five toques, with beautiful work on the cabbage, butter sauce and chives. Mignon and pan-fried sweetbreads bring autumn to the table, with a fine condiment of walnuts, gingham yogurt and celery hay. Desserts are a fine nod to the country, with Vichy pastille and lemon, a lovely combination of green lentils, chocolate cream, iced mint and bay leaf gel, or the traditional thyme flan. Exceptional cellar, with the expert advice of Adrien Failles.
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Address 15 Rue du Parc
03200 Vichy
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  • Jacques Decoret
    Jacques Decoret Chef
    Jacques Decoret Jacques Decoret Chef
  • Created with Fabric.js 5.2.4
    Alexis Decoret Chef
    Created with Fabric.js 5.2.4 Alexis Decoret Chef
  • Created with Fabric.js 5.2.4
    Antoine Decoret Pastry Chef
    Created with Fabric.js 5.2.4 Antoine Decoret Pastry Chef
  • Martine Decoret
    Martine Decoret Chef de service
    Martine Decoret Martine Decoret Chef de service
  • Created with Fabric.js 5.2.4
    Adrien Failles Head sommelier
    Created with Fabric.js 5.2.4 Adrien Failles Head sommelier