"to celebrate our years of meeting my tender wife and I went to the table of the connetable to Chantilly. We already knew this star table, and wanted to discover the new Julian chef lucas, the new sommelier, the new team in kitchen and service. We had the chance to be placed at the table located optimally to admire the work of the teams in the kitchen. We have chosen the menu tasting in dishes: it allows to discover the know-how offered in the dishes à la carte, but on menu. the asparagus of the vegetable garden of Sacy-le-Grand, truite of the smoky, whipped sauce with the earth's edge; langoustin, smoky with fir, vintage caviar, pear and beet; the sander, in darne, mushroom of Orry-la-Ville said of betting and hazelnuts; the milk calfskin, liquefied to the bay and golden to the jumper, carrots and juice to the st rieul beer; selection of cheeses, refined by the merchant brothers and bernard antony (and for me who don't like cheese the chef has concocted the egg, scented to the livry, hops and chicory) ; the endive of picardy, chicory praline, caramel and chocolate. with lots of surprises in aperitif and mignardises. excellent discovery of the know-how of the Julian chef lucas very centered on the love of the products of the terroir of theoise and the north. this transition is a success, congratulations to all teams!"
