Maleyssie

Rating: 11
Author: Gault&Millau

28000 CHARTRES

11/20
Gourmet Restaurant

BOOK

8 PHOTOS

Cooking: French | Traditional
Services: Privatization
Style: Bistro/Brasserie

Gault&Millau's review 2026

The owners of Moulin de Ponceau have successfully launched this brasserie on the boulevard, with chef Romain Baudron, a former member of the Grand Monarque. The "plus produit" is provided by Norman chef David Gallienne, who oversees the menu and signs off on a few additional dishes to add to an already copious catalog, with his oysters and seafood, his knife-fried tartare, his filet of sea bass roasted in beurre blanc with Riesling. The former Top Chef winner adds a number of good ideas of his own, in a similar vein: "Mamie Marcelle" celery remoulade, veal blanquette, Vallée d'Auge chicken or "la vraie" bouchée à la reine, pear belle-hélène and apple cake. Cellar accompaniments, cocktails and softs.