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Three Michelin stars take local products

The essential

Flavors from here and elsewhere to go to the Essential

The essential

Charles Thuillant is Parisian, Mi-Ra Kim is Korean. Just graduated from the Grégoire Fernandi and Le Cordon Bleu schools, they meet in the kitchens of major Parisian tables: "Ze Kitchen Galerie", then "La Table" and "L'atelier" by Robuchon. Mi-Ra becomes Madame Thuillant and accepts Charles' proposal to open a restaurant in Normandy: L'Essentiel. The fusion of the two gastronomic cultures gives birth to an atypical cuisine which mixes Asian exoticism, proximity and travel. In the plate: products from the market staged with refinement which earned them the obtaining of a first star in the Michelin Guide. Romanesco mixes with saté and spices in this bright and refined, artisan-style glass-roofed restaurant where you can admire the kitchens, comfortably installed.

Our favorite: Saint-Jacques, chestnuts and chorizo ​​accompanied by a celery and butternut muslin.

Climate-friendly dishes!

The restaurant is part of the “Good for the Climate” Association, thus committing to offering at least one starter, main course and dessert respecting these three criteria:

  • Of the season : the products making up the three dishes are fresh and seasonal
  • Vegetal : products of plant origin occupy the largest place on the plates
  • Local : the ingredients of the dishes come from a radius of less than 200km

Discover the Essentials in video

Chez Maximin Hellio: a cuisine of meaning and history

Maximin Hellio

In the kitchen from a very young age, Maximin Hellio follows in the footsteps of his father, Michelin-starred chef in Brittany from the hotel-restaurant La Voile d'Or. After his studies he left to work with the big names in French cuisine including Frédéric Anton and the Raimbault Brothers, then decided to open his own establishment in Deauville. In 2016, he won his first star in the Michelin Guide. Its restaurant is in its image, a refined, refined setting with a main room inspired by modern wagons, a library lounge upstairs as well as a modern private lounge equipped for business meetings for 10-15 people to be privatized from morning to afternoon.
The best table in the restaurant is undoubtedly in front of the kitchens open to the dining room. On the menu side, Maximin Hellio favors local products and builds a real journey of the senses. The “La Mer en Héritage” menu is dear to him: there is the family recipe for blue lobster alongside his own creations, notably a tasty turbot accompanied by poivrade artichoke.

Find the best products used in Maximin Hellio's kitchen on his e-shop: Pont l'Evêque, Aquitaine caviar, foie gras truffled with Périgord or the tasty sauces that accompany your dishes.

Our favorite: Turbot D. Legeay cooked with candied shallots.

Discover the cuisine of Maximin Hellio in video

In 1912, a story of 4 elements

At the restaurant Le 1912 des Cures Marines in Trouville-sur-Mer, let yourself be carried away by the murmur of the waves, the breath of the wind, the heat of the sun and the softness of the earth. Because Johan Thyriot's cuisine is made of poetry, under the sign of the 4 elements and an inspiration from Japan.
In 1912, you will not find Signature dishes, Chef Johan Thyriot used to renew his recipes every season. Over the years, he has moved to several regions, countries, cultures where the culinary approach was different where the products were different. The Scallops from Toyoura in Japan are not of the same flavor or texture as that of Trouville caught in the Seine bay. Here in 1912, you will not find Kobe beef or Genoa Gamberoni but indeed Norman lamb and local langoustines. "The kilometers, it's me who make them not my products".

This initiatory trip to gastronomy allowed him to discover another facet of his cuisine, aromatic plants & rare peppers ... From year to year, his collection has grown, today more than 80 species of aromatic add to his greenhouses and already 30 varieties of real & fake peppers accompany its products on a daily basis. "Depending on the time of year, plants become scarce, so for a chef who takes advantage of their flavors, I had to find an alternative product and that's how I discovered the virtues of pepper. It evolves according to its terroir, and its maturity. Like the four seasons, it goes from green for spring, red in summer, orange in autumn and sometimes ends up black or white like winter. "

Finally, sincerely committed and eco-responsible, the Chef selects only products that meet his requirements: local, organic.

In 1912, discover the story "of a history of nature and of men which makes my profession the most sincere". Johan Thyriot

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