Auberge Nicolas Flamel

Under the direction of Chef Émile de France, Auberge Nicolas Flamel presents a vision of French gastronomy that honors tradition while embracing contemporary technique and presentation. The kitchen's approach centers on exceptional ingredients treated with respect and precision, allowing the quality of seasonal French products to shine through refined but not overwrought preparations.

The menu structure revolves around tasting formats that allow the kitchen to showcase a progression of flavors and techniques. The seven-course Menu Signature represents the full expression of the chef's culinary vision, taking diners on an extended journey through the seasons and the repertoire of French gastronomy. The five-course Menu Alchimiste—a nod to the restaurant's namesake—offers a more concise but equally accomplished experience, while the three-course Menu Saveur provides an accessible introduction to the restaurant's style, particularly appealing for lunch service.

Signature preparations demonstrate both technical skill and thoughtful composition. The blue lobster showcases pristine seafood handled with precision, while the Racan pigeon represents the French tradition of working with exceptional poultry. Scallops paired with cauliflower demonstrate the kitchen's ability to create harmonious vegetable-seafood combinations, and the saint-pierre with clams shows a deft hand with delicate fish and shellfish. The blanc-manger with citrus offers a refined conclusion, balancing richness with bright acidity.

The kitchen maintains a strong commitment to vegetarian dining, with the three-course Menu Saveur available in a fully plant-based version that receives the same attention to technique and presentation as the meat and seafood offerings. This isn't an afterthought but rather a parallel expression of the restaurant's culinary philosophy applied to vegetables and plant-based ingredients.

Seasonal vegetables from the "chef's garden" appear throughout the menus, treated as primary ingredients rather than mere accompaniments. Dishes featuring lamb—both saddle and sweetbreads—demonstrate classical French butchery and preparation, while the poached peach represents the kitchen's approach to fruit-based desserts, emphasizing pure flavor and delicate technique over elaborate construction.

Wine pairings, starting at €45, are carefully selected to complement the progression of dishes, with options that respect both traditional French wine regions and the specific flavor profiles of each course. The beverage program shows the same attention to quality and appropriateness that characterizes the food.

The overall culinary experience reflects a mature, confident approach to French gastronomy—neither slavishly traditional nor aggressively modern, but rather finding a balanced expression that feels both rooted and contemporary, appropriate to the historic setting while remaining thoroughly current in execution and presentation.