Restaurant Le Parc

4.8

(90) $$$$ $$$$ French, Modern, Fine Dining

Reserve Table

120 - 390 EUR

+33-3-26-24-90-00

+33-3-26-24-90-10

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Description

Summary: Chic French cuisine in a lush park setting.

Restaurant Le Parc, nestled in a 7-hectare park, is a testament to luxury and gastronomy. Housed in a 20th-century chateau, the venue is a haven of classic elegance and indulgence. The Gardinier family passionately oversees this gourmet retreat, where guests can enjoy a glass of wine on the terrace or in the cozy bar. The restaurant's interior boasts a sequence of dining rooms and salons, replete with pristine gilding, towering mirrors, monumental chandeliers, exquisite woodwork, and decorative fireplaces. The walls are adorned with large-scale paintings, enhancing the atmosphere of timeless sophistication. The culinary excellence at Restaurant Le Parc is regionally rooted and technically flawless, offering dishes that are as aesthetically refined as they are delicious. The menu begins with a seemingly simple tomato dish, elevated to an art form with emulsions and fresh almond accents. The fusion of smoky and briny flavors is exemplified in the line-caught John Dory, served on a Champagne barrel stave and paired with multicolored carrots prepared in a Suzette style. The high-precision dish is complemented by a fish fumet, carrot juice, and Champagne sauce. A noble poultry dish with a scallion and candied lemon cooking jus brilliantly concludes the savory courses. A coffee-themed dessert, noted for its balanced sweetness, confirms the kitchen's impeccable execution. Dining at Restaurant Le Parc also means exploring two extensive wine lists, one dedicated solely to Champagnes. The selection impresses with its relevance, and the attentive, considerate, and natural service enhances the overall experience. This venue, once owned by Louise Pommery, is a place where an unforgettable meal is a given. Chef Philippe Mille, a Meilleur Ouvrier de France, continuously refines his craft, elegantly reinterpreting classic dishes with premium ingredients like lobster, langoustine, foie gras, and turbot. His preparations are delicate, integrating materials from Champagne production, such as clay, vine shoots, and leaves. The Champagne list is as remarkable as expected, boasting nearly 900 varieties, each carefully chosen to complement the food.