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EAT YOUR HEAD IN THE STARS

Three Michelin stars take local products

Essentials

Flavors from here and elsewhere to go to the essential

Essentials

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 the great Parisian restaurants: “Ze Kitchen Galerie”, then “La Table” and “L'atelier” by Robuchon. Mi-Ra becomes Madame Thuillant and accepts Charles's proposal to open a restaurant in Normandy: l'Essentiel. The fusion of the two gastronomic cultures gives birth to an atypical cuisine that combines Asian exoticism, proximity and travel. On the plate: market products staged with refinement which earned them a first star in the Michelin Guide. Romanesco rubs shoulders with satay and spices in this bright and uncluttered, artisan glass-style restaurant where you can admire the kitchens, comfortably seated.

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 offer at least one starter, one main course and one 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 Essential in video

Chez Maximin Hellio: cuisine with 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 that open onto 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: we find the family recipe for blue lobster alongside his own creations, in particular a tasty turbot accompanied by pepper artichoke.

New!
Find the best products used in Maximin Hellio's cuisine on his e-boutique: Pont l'Evêque, Aquitaine caviar, Périgord truffled foie gras 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.
At 1912, you will not find Signature dishes, Chef Johan Thyriot has a habit of renewing his recipes each season. Over the years, he moved to several regions, countries, cultures where the culinary approach was different where the products were different. The nut of Scallops from Toyoura in Japan does not have the same flavor or texture as that of Trouville caught in the Bay of the Seine. Here at 1912, you won't find Kobe beef or Genoa Gamberoni, but Norman lamb and langoustines from here. "The kilometers, it's me who does not my products".
 
This initiatory journey to gastronomy allowed him to discover another facet of his cuisine, aromatic plants & rare peppers ... Over the years, his collection grows, today more than 80 species of aromatics adorn his greenhouses and already 30 varieties of real & false pepper trees accompany its products on a daily basis. “Depending on the time of year, plants are 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 changes from green for spring, red in summer, orange in autumn, sometimes finishing as black or white as in 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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Covid-19 / Measure from Friday, October 30: restaurants are closed, but can maintain their take-out and home delivery activity.

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