Chantoiseau

The cuisine at Chantoiseau represents the best of modern French bistronomic cooking—dishes that honor tradition while embracing contemporary techniques and seasonal ingredients. Brothers Nicolas and Julien Durand have created a culinary approach that respects the foundations of French gastronomy while expressing their own creative vision and commitment to quality ingredients.

The menu showcases what the Durand brothers call "cuisine actuelle inspirée des classiques français"—current cuisine inspired by French classics. This philosophy manifests in dishes that feel both familiar and fresh, where traditional preparations are refined and reimagined with modern sensibility. The kitchen works exclusively with seasonal, local, and organic products, ensuring that each dish reflects the best of what's available at any given moment. This commitment to noble ingredients means that quality is never compromised, and the natural flavors of exceptional products shine through in every preparation.

The signature tourte de palombe feuilletée exemplifies the restaurant's approach—a sophisticated interpretation of traditional game cookery that demonstrates both technical mastery and creative thinking. The flaky pastry encases perfectly cooked wood pigeon in a preparation that honors rustic French hunting traditions while presenting them with contemporary elegance. Other standout dishes include a refined terrine de canard that showcases the brothers' charcuterie skills, beautifully grilled lotte that highlights the quality of their fish sourcing, and delicate preparations featuring coquillages marinés (marinated shellfish) that demonstrate their facility with seafood.

The menu also features dishes with what sources describe as "accents servaniens," suggesting influences from the Servanes region or techniques associated with refined French country cooking. Preparations like poularde perchoise (chicken from the Perche region) and bar de petit bateau (line-caught sea bass) showcase the kitchen's ability to source exceptional ingredients and prepare them with respect and precision. Each dish is composed with careful attention to balance, texture, and flavor, resulting in plates that are both visually appealing and deeply satisfying to eat.

The dessert program maintains the same high standards, with creations like an elegant pistachio-raspberry composition that balances richness with brightness, demonstrating the pastry skills that round out the complete dining experience. The lunch prix-fixe menu at 34€ (Tuesday-Friday) offers exceptional value, providing a complete three-course meal that showcases the kitchen's range and technical ability. Evening à la carte dining allows for more exploration, with dishes priced to reflect the quality of ingredients and level of execution.

What makes the food at Chantoiseau truly special is how it pairs with the restaurant's exceptional natural wine selection. The Durand brothers have created a dining experience where food and wine are considered together, each enhancing the other. The generous portions and bold flavors of the cuisine stand up beautifully to the character and complexity of natural wines, creating harmonious pairings that elevate both elements.