Chavant - Bresson

A magical place, or mixes a culinary excellence worthy of bocuse and the elegance of a typical French time. read more A magical place, or mixes a culinary excellence worthy of bocuse and the elegance of a typical French time.

We tested for the first time this year the smoked salmon made home... a real delight appreciated by all!!! Thank you and joyful Noel! read more We tested for the first time this year the smoked salmon made home... a real delight appreciated by all!!! Thank you and joyful Noel!

What a way to spend a Sunday, sitting under an ancient magnolia tree, well spaced from other diners, eating wonderful food. First course for me: ceviche de daur... read more What a way to spend a Sunday, sitting under an ancient magnolia tree, well spaced from other diners, eating wonderful food. First course for me: ceviche de daurade with chair de tourteau and sauce d'agrumes, followed by millefeuille de caille under a great lump of foie gras tiede. No choice for pudding just a long platter of strawberries, mousse, ice cream and wild. Miraculous! Some meals stay on in the memory. This was one of them.

What beautiful things to the card!!! The calf rhyme fell down and said lobster!!! Beautiful address and warm weather to enjoy... read more What beautiful things to the card!!! The calf rhyme fell down and said lobster!!! Beautiful address and warm weather to enjoy...

Yesterday I was invited to lunch at Restaurant Emile Chavant when visiting two good friends who live in the area and are au fait with the local gastronomic scen... read more Yesterday I was invited to lunch at Restaurant Emile Chavant when visiting two good friends who live in the area and are au fait with the local gastronomic scene. On entering the establishment one is surrounded by a convivial atmosphere and tasteful decor which makes one feel relaxed and comfortable, and looking forward to what is to come. This started with a champagne aperitif and some very tasty amuse-bouche, one of which was a light and very delicious mushroom confection. When entering the dining room we were enveloped by the very homely scent of wood burning in the chimney, which was lovely. We received professional advice on which wines to choose by Sommelier Jean-Charles. With the first course had Pouilly Fumé which had a very pleasantly fruity aroma. A red wine was served with the main dishes, but I cannot remember what it was, although it was eminently drinkable and went down very well! Our starter was Salade de Homard which could not have tasted better. It also looked very appetising served with a colourful salad. For me the unforgettable dish was the Agneau, lamb and potato, which was totally different from what one is used to in England. When it arrived I was a little bit apprehensive as it looked like chunks of lamb which were still pink inside. Gravy was poured over the pieces, and when starting to eat there was a revelation. Every mouthful was absolutely tender and virtually melted in the mouth. I must say that this was the first time ever that I had lamb cooked and served as expertly to achieve such a brilliant end result. The potato came in small rounds decorated with herbs, and this was also very light and tasty. For me this dish of lamb was unforgettable. All three of us chose the 'cent pour cent chocolat ' dessert which also turned out quite different to what I had expected. It was arranged very artistically on a big plate, consisting of different, light dollops of chocolate cream I think , sitting on a piece of chocolate cake ?? , with a tall sliver of chocolate croquant. This dessert was not too sweet, and not cloying and sticky like some chocolate desserts elsewhere can be, but surprisingly light. Just perfect! All told, the whole lunch was a wonderful experience which gave me a glimpse into the world of French Haute Cuisine and deservedly confirmed the superior reputation French cuisine enjoys worldwide.