La Maison dans le Parc

Established in a handsome mansion, abutting the opera house and just behind one of France’s most beautiful squares, chef Charles Coulombeau and his wife Roxane (front of house) are a firm fixture of the culinary scene of Nancy. Having worked at Les Prés d’Eugénie, Lameloise and Gravetye Manor in Sussex, Charles deftly crafts modern cuisine, enhanced by creative flourishes and a nod to Japan (where he worked for a few months). Citrus fruits (such as Buddha’s hand and calamondin orange) and Asian flavours are perfectly paired with premium ingredients such as ikejime Vosges Arctic Char or plump Bresse chicken. Heroically wondrous (without forgetting the knockout terrace overlooking the park…).

Culinary Fusion with Tunisian Roots

• Chef Youssef Marzouk combines contemporary French cuisine with his Tunisian heritage, creating a unique blend of flavors that reflect both cultures.

Award-Winning Service

• La Maison dans le Parc received the Michelin Award for Hospitality and Service in 2022, highlighting its commitment to exceptional guest experiences.

Seasonal and Local Focus

• The restaurant emphasizes a farm-to-table philosophy, collaborating closely with local producers to ensure the freshest seasonal ingredients are used in their dishes.

Signature Ingredients

• Local seasonal vegetables: Sourced from a network of trusted local producers, these vegetables are celebrated for their freshness and flavor, forming the backbone of many dishes and showcasing the region's agricultural bounty.
• Fish and seafood: The chef emphasizes the use of high-quality fish and seafood, prepared with a mastery of sauces and seasonings that highlight their natural flavors, often inspired by Japanese culinary techniques.
• Umami-rich ingredients: The menu features various elements that enhance umami, such as fermented products and carefully selected seasonings, which are integral to the chef's philosophy of creating depth in flavors.
• Cacao crusted pigeon: A signature dish that exemplifies the chef's innovative approach, combining rich flavors with a unique presentation, showcasing the balance of sweet and savory.
• Refined sauces: Each dish is complemented by sauces that are meticulously crafted, reflecting the chef's training and expertise in sauce-making, which adds layers of complexity to the dining experience.

Tasting Menu

• Menu Dégustation (6 services): €120

Lunch Menu

• Suggestion du Déjeuner: €69
• Menu du Moment: €95