The March Grand Menu, a Naturalist’s Stroll

At Les Prés d’Eugénie, cuisine is a language, a delicate balance between memory and movement. This season, the Grand Menu of the Michel Guérard Restaurant, crowned with three Michelin stars, unveils a collection of dishes shaped by the expert hands of Head Chef Hugo Souchet and Pastry Chef Quentin Lemmery. Alongside their brigades, they have worked closely with Éléonore and Adeline Guérard, who, through multiple tastings, refined every detail of these new creations.

Here, every dish tells a story—a tale of nature’s generosity, crafted into something timeless.

First signs of spring

The journey begins with a vibrant, essential ode to the land. The “Pride of the Pastures” Asparagus stands tall in its quiet majesty. A single green spear, gently butter-braised, dusted with a crisp potato and truffle crumble. It converses with two accompaniments: a delicate shallot and truffle sabayon, sharpened with a hint of vinegar, and a buttered asparagus jus laced with kaffir lime, whispering citrusy elegance. A tribute to the purity of a vegetable that flourishes in the open fields of Gascony.

Then, a call from the sea. The Golden Langoustine with Spiced Butter awakens the senses with faraway flavors. Roasted in a red curry and satay butter, it rests atop an intricate lace of ribbon-thin cuttlefish, as if caught in a fleeting tide. A lobster broth enriched with sea butter completes the dish, deep and briny, like a wave rolling onto the shore.