Au Bureau Saint-maximin

Dragon Saint-maximin

➤ 55 Rue De La Fraternite, 60740, Saint-Maximin, France

Sushis • Asiatique • Cuisine Contemporaine • Consommation Sur Place

---

"Bien."

L'open House

➤ 2, Rue De La Haute Pommeraie, 60300, Apremont, France

Fusion • Poulet • Poisson • Européen

---

"Very good chef with innovative cuisine and a pleasant setting ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................"

O Bistrot Chic

➤ 62 Rue Du Connétable, 60500 Chantilly, France

Européen • Français • Fruit De Mer • Restauration Rapide

---

"attracted by the good comments, I decided to make my own opinion. First visit for me this week for lunch. warm welcome and smiling by the waiter and the boss. well-typed bistro. view of the kitchens in the back room pretty nice. card on slates. No choice. for me I chose the suggestion of the day the paved of cod with chorizo, behind the red peppers, spaghetti of zucchini and potato cake. paved huge and very well cooked. and for dessert I have been tempted by the shotamisu revisited to the praline cream and homemade spoon biscuits, accompanied by his coffee that we pour even according to our desire. I loved, very good and light. in summary very good discovery and I will not hesitate to come back to test other dishes"

La Table Du Connétable Auberge Du Jeu De Paume

➤ 4 Rue Du Connétable, 60500 Chantilly, France, French Republic

Européen • Français • Végétarien • Cuisine Moderne

---

"to celebrate our 12 years of meeting my tender wife and I even went to the table of the connetable to Chantilly May 2019. We already knew this star table, and wanted to discover the new Julian chef lucas, the new sommelier, the new team in kitchen and service. We had the chance to be placed at the table in an optimal way to admire the work of the teams in the kitchen. We have chosen the tasting menu in 6 dishes: it allows to discover the know-how offered in the à la carte dishes, but in menu. the asparagus of the vegetable garden of bagy the great, truite of the smoked, whipped sauce with earthly edge; langoustin, smoky with fir, vintage caviar, pear and beet; the sander, in darne, mushroom of orry the town said of betting and hazelnuts; the milk calfskin, liquefied to the bay and golden to the jumper, carrots and juice to the st rieul beer; selection of cheeses, refined by the merchant brothers and bernard antony (and for me who do not like cheese the chef has concocted me the egg, scented to the livry, hops and chicory) ; the endive of picardy, chicory praline, caramel and chocolate. with lots of surprises in aperitif and mignardises. excellent discovery of the know-how of the Julian chef lucas very centered on the love of the products of the terroir of the 'oise and the north. this transition is a success, congratulations to all teams!"

O Relais de la Cote

➤ 9 rue de Chantilly, 60270 Gouvieux, France

Cafés • Poisson • Européen • Français

---

"This family restaurant, very important to us, is a real pity. When the quality of the homemade fact, the mastery, sharing and love of the chef’s good cuisine hiding in a simple place suddenly remind you of what is most important in a restaurant but too often forgotten elsewhere and in some far less affordable: the emotions perceived by a delicious meal. We came to 18 people. The service is perfect, a lot of patience and energy with a smile to take care of everyone without it seems difficult. As I was able to tell the chef, we feel in his kitchen that it is his passion, the choice of fresh ingredients sublimated by perfect cooking, everything has been served hot which may seem normal but sometimes too difficult to handle even with more staff. We also enjoyed little attention during the whole meal, cheese cabbage before the meal and meringues really excellent at the end for example. The only regret, if you are tourists passing by, will not be able to return every month to the change of menu to relive this moment of emotion, simple and chichi-free to eat well and be sure, rare nowadays, to have more than for its money. Thank you and soon"