Schorre

Rating: 15.5
Author: Gault&Millau

2 Quai Lejoille, 80230 Saint-Valery-sur-Somme, France

15.5/20
Remarkable Restaurant

BOOK

11 PHOTOS

Chef: François-Xavier Sailly
Cooking: French | Gastronomic
Services: Terrace
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

60 to 90

Gault&Millau's review 2026

Since our last visit, François-Xavier Sailly and Laurie Graux have continued to build on their restaurant’s success, without straying from the culinary approach that has patiently earned them their three toques. Perched atop the former salt warehouse, with its breathtaking view of the Bay of Somme, Schorre remains true to a distinctive style of cooking—light in appearance but rich in flavor—where freshness, acidity, and the depth of the sauces strike a beautiful balance. The single-course menu guides the dining experience with coherence: the tomato, presented as water, sorbet, and various textures, is enlivened by anchovies, garlic, and a vinegar-based jus; the “pain de carrelet,” a particularly well-crafted dish, combines fish, hake mousse, homemade white bread, and a fish bone sauce. Later on, blue lobster is presented in several forms, accompanied by a succession of sauces of increasing intensity, while the vacuum-sealed quail—perfectly pink and lightly smoked—is elevated by rhubarb and, above all, a remarkable tarragon brioche. After a refreshing intermezzo of cucumber, sheep’s milk cheese, and savory, strawberries and verbena bring the meal to a classy close. In the dining room, Laurie Graux is supported by a young, dynamic team, operating in a style that is now well-established—both professional and relaxed. The wine cellar continues to expand as well, featuring solid staples and numerous new discoveries, along with particularly well-thought-out food-and-wine pairings—right down to the light red from Corsica served with dessert.