Géosmine

Chef Maxime Bouttier's cuisine at Géosmine represents modern French gastronomy at its most compelling—technically accomplished, creatively bold, yet deeply respectful of ingredients and seasons. The Sarthe native has developed a distinctive style characterized by refined, impactful dishes that strip away the superfluous to reveal essential flavors.

The menu changes with the seasons, reflecting Géosmine's commitment to working with the best available ingredients. Signature preparations demonstrate Bouttier's range and creativity: smoked eel tartlets showcase his ability to work with challenging ingredients, while dishes featuring chinchard (horse mackerel), lamb, and Meyer lemon reveal his talent for elevating both humble and premium products. The haricots verts with guanciale exemplifies his approach—taking simple seasonal vegetables and transforming them through thoughtful technique and well-chosen accompaniments.

Main courses like turbot with beurre blanc display classical French technique executed with precision. The fish arrives perfectly cooked, the sauce a masterclass in balance and refinement. These are dishes that honor tradition while feeling entirely contemporary in their presentation and execution. Each plate demonstrates Bouttier's understanding that great cooking isn't about complexity for its own sake—it's about knowing exactly what each ingredient needs to shine.

The dessert program maintains the same high standards. The warm chocolate mousse with vanilla ice cream and rice flour crumble offers textural contrast and balanced sweetness, providing a satisfying conclusion to the meal without overwhelming the palate. Desserts are priced at €13-€15, reflecting the same attention to quality ingredients and careful execution found throughout the menu.

Géosmine's cuisine is fundamentally about seasonality and sustainability. The restaurant's commitment to local sourcing and seasonal cooking isn't just philosophy—it's evident in every dish. Vegetarian options are available, demonstrating that the kitchen's creativity extends across the full spectrum of ingredients. The cooking style emphasizes letting ingredients speak for themselves, enhanced rather than masked by technique.

The tasting menu format allows Bouttier to showcase his vision most completely. The lunch Carte Blanche (€80) offers a comprehensive introduction to his style, while the dinner menu (€140) provides a more elaborate exploration of his culinary ideas. Individual dishes range from €11 to €32, allowing for flexible dining options. Wine pairings (€69-€119) are carefully selected to complement each course, drawing from the restaurant's exceptional natural and biodynamic wine collection.

This is cooking that respects tradition while pushing boundaries, that values technique but never loses sight of flavor, that takes itself seriously without becoming solemn. Bouttier has created a cuisine that feels distinctly personal yet accessible, ambitious yet grounded—much like the restaurant itself.