LES MAGNOLIAS
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Far from the hustle and Bustle of Paris, Jean Morel delights those who take the trouble to come home. For us, joining Le Perreux once a year is going on pilgrimage and our last visit has once again about us. The chef, Pierre-Henri Morel, offers creative and contemporary cuisine that draws inspiration from the classic recipes of our heritage, re with aromas and flavours, as well as a work of great technical expertise on textures and contrasts. Gadget kitchen will say bad languages. Completed and perfectly thought out for the amateurs we are part of. For example, a cannelloni of Breton tourteaux and daïkon, tomato water Bloody Mary and Émulsion Prat emulsion. This is just to put water in your mouth… We continue with the wild bar of our coasts in seaweed, rave celery like a risotto. Finally, a black Satilla chocolate in perfect iced, crisp and creamy Crémeux. It is simply divine. And to complement the whole, the sommelier Mickaël Helling, passed by the Atelier de Joël Robuchon, knows almost by heart the 230 references of the cellar.
Seul petit bémol concernant le cadre et la décoration, un peu vieillots je trouve.
Mais à priori le restaurant va être redécoré.
Il avait une étoile au guide michelin encore l'année dernière, mais l'a perdu suite au départ du chef Jean Chauvel.
Mais je n'ai aucun doute quant au fait que ce restaurant l'a gagnera de nouveau rapidement, étant donné la qualité globale et l'efficacité du nouveau chef.