Villa Marinette

78125 GAZERAN

14.5/20
Chef's Restaurant

8 PHOTOS

Chef Sébastien Bourgeois

Cooking French

Services Disabled access | Pets allowed | To go

Price Indicative price per person (excl. drinks)

39€ à 75€

Gault&Millau's review

14.5/20

Chef's Restaurant A beautiful, modern, bourgeois house, impeccably maintained both in the dining room and on the terrace in fine weather; seasonal cuisine suitable for several generations; top-quality ingredients worked with care and precision: all the ingredients needed to justify a stopover in Gazeran, just a few minutes from Rambouillet, for a gastronomic stopover with a touch of finesse. Chef Sébastien Bourgeois pursues his work with regularity, not taking his lamb shoulder out of the oven before 7 a.m. to obtain an impeccable confit and melt-in-the-mouth texture, then placing the meat delicately on a few cébettes and a crushed potato, before closing the lid with a grilled parmesan tile. It's classic, simple, fine, just like the filet of just-seared Corsican lean meat, laid on a few graceful asparagus spears and strips of Comté cheese, in a velouté sauce, while the starter of cardamom chestnut velouté, poultry quenelles and white truffle oil whipped cream proved that day that you can revitalize a classic. A touch of creativity was also evident in the fillet of beef, reduced oyster jus, corn escauton with ewe's milk cheese, and in the desserts. La tatin d'ici chose mango over apple, with its own sorbet, but also with brio, while the first spring gariguettes and their sorbet are also spiked with Penja pepper, Provence marzipan and candied rhubarb. Here, everything comes together, right down to the mignardises whose fruit jellies and herb cannelés leave a strong impression before leaving this pretty family home, brightened up in the dining room by Madame, Myriam Bourgeois. A highly relevant and affordable French wine cellar, both in bottles and by the glass.

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