La Table de Maxime

Maxime Collard is one of the most talented young chefs in the south. His recently refreshed, contemporary, starred restaurant has the world of gourmets flocking to it throughout the year. While his passion for beautiful local produce, especially vegetables, is reflected in the beautiful, personalised dishes, he also cultivates a generous garden of herbs and spices. These herbs and spices enhance the excellent products of the region. Thus, to the trout caught in the local rivers, he adds a cucumber gazpacho, smoked trout rillettes, radishes and chervil oil; to the royal langoustine, he associates artichoke, green asparagus or even a fir bud oil and a combava lemon consommé. As for the turbot, here it is spiked with Ardennes ham and associated with an artichoke barigoule, bear garlic gnocchi and marsh beans. Just a stone's throw away, you can discover a modern version of his brasserie cuisine at the Terrasses de l'Our.