Schorre

80230 SAINT-VALERY-SUR-SOMME

14.5/20
Chef's Restaurant

6 PHOTOS

Chef François-Xavier Sailly

Cooking French

Price Indicative price per person (excl. drinks)

45€

Gault&Millau's review

14.5/20

Chef's Restaurant For an investigator, it's always exciting, and gratifying, to see the progress of a table, from one visit to the next. A first experience just under the two toques, a second already confirming that a first step had been taken, a third alerting us to a rapid evolution and a fourth suggesting that it won't take much longer to climb the next step. In just one year, François-Xavier Sailly and his brigade, solidly supported by a now perfectly established front-of-house team led by Laurie Graux, have placed this former salt store among the region's top addresses. From the amuse-bouche to the mignardises, the cuisine is coherent, gourmet and incarnate. We'll mention a magnificent work on celery (roast and celery sticks in sabayon, root vegetables and their full-bodied juice and rose vinegar), a superb duck à la flamme escorted by salsify and pears and duck sausages in hay or two very pretty desserts, including a buckwheat cookie, honey and mead mousse, goat's milk ice cream and puffed buckwheat tuile. The third toque is not far off (we'll just have to iron out a few small details here and there), but the balance sheet is already very favourable, and the clientele's support is total. Lovely views over the salty meadows, smiling service that's clearly happy to promote such dishes.