Exciting New Delights at Restaurant Michel Guérard

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.

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High tide, striking contrasts

The seascape darkens, and the plate becomes a bold canvas: Pearlescent Line-Caught Turbot Feathers, in Black & White. Here, light and shadow meet. Gently confit turbot, just barely cooked to preserve its delicate sheen, floats between a deep black squid ink sauce and an immaculate sea butter emulsion. A dish of contrasts—dark and light, strength and softness, ocean depths and open skies.

Then comes a bolder embrace, heady and unexpected. Foie Gras Swooned in Barocco & “Flame-Turned” Lobster reveals a rare harmony. The foie gras, poached in a broth of Barocco wine from Les Prés’ own vineyards, carries the full-bodied fruit of the grape. At its side, lobster, shaved into near-translucent slices and kissed by fire, brings a fresh yet smoky counterpoint. Together, they form a single bite—unusual, lingering, and strikingly elegant.

A garden in full bloom

The journey ends in a blooming orchard, where sugar gives way to perfume and texture. The “Curly” Meringue of Botanists is a sensory walk through nature. Grapefruit, vibrant and delicately bitter, marigold, citrusy and bright, and rose geranium, softly floral, all come together in harmony. The crisp, feather-light meringue ties them together. A fleeting impression—like breathing in the scent of a garden at its peak.

This Grand Menu is an invitation to savor the season with joy and a touch of whimsy.
All that’s missing is you, at La Table d’Eugénie!

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