Le Mascaret
Blainville-sur-Mer, France
⭐1 Star
The Experience
From Michelin Guide
Very attached to his native Manche (the northern département with Cherbourg at its tip), the adventurous Philippe Hardy has worked in some prestigious Michelin-starred restaurants and in the kitchen of the French ambassador in Sofia. It was there that he met his wife, Nadia, a former principal dancer. Together they have transformed this former girls' boarding school into a chic and sweet little hotel-restaurant. All around, the garden and the vegetable garden thrive, providing vegetables and aromatic herbs grown from saved seeds. The other big thing at Le Mascaret is the sea: the chef never misses an opportunity to make a delicious dish with wild fish and shellfish, at a bargain price.
Unique Things
From Visitor Experiences
Transformation of a Former Girls' Boarding School into a Chic Hotel-Restaurant
Le Mascaret is uniquely housed in a converted former girls' boarding school, which the chef Philippe Hardy and his wife Nadia, a former principal dancer, have transformed into a stylish and intimate hotel-restaurant setting.On-Site Garden and Vegetable Garden with Saved Seeds
The restaurant grows its own vegetables and aromatic herbs from saved seeds in its garden, emphasizing local and sustainable produce that directly influences the menu's freshness and authenticity.Focus on Wild Fish and Shellfish at Bargain Prices
Chef Hardy, deeply connected to the Manche region and the sea, prioritizes dishes featuring wild fish and shellfish, offering high-quality seafood cuisine at surprisingly affordable prices.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Mascaret in Blainville-sur-Mer are:
Wild fish and shellfish: The chef Philippe Hardy emphasizes using fresh wild seafood from the nearby sea, making it a cornerstone of the menu. These ingredients are featured in refined dishes that showcase the flavors of the Manche coast.
Seasonal vegetables and aromatic herbs: Grown in the restaurant’s own garden and vegetable patch from saved seeds, these fresh, seasonal produce items are integral to the chef’s compositions, providing freshness and local authenticity.
Line-caught pollock (Lieu de ligne): Featured in signature dishes such as "Lieu de ligne en robe de blettes, écume herbacée," this ingredient highlights the chef’s focus on quality seafood prepared with delicate accompaniments.
Duck breast (Magret de canard): Used in creative preparations alongside parsnip, barley, and coffee reductions, showcasing the chef’s skill in balancing flavors and textures.
Fermented beets and ricotta: Used in starters like "Betteraves lacto-fermentées, ricotta, pomme et poivre de Tasmanie," these ingredients reflect the chef’s attention to nuanced flavor layering and seasonality.
These ingredients are significant because they reflect the restaurant’s dedication to local, seasonal, and wild-sourced produce, combined with sophisticated culinary techniques that balance flavors and textures in signature dishes.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 3 Courses: €26
- Sophisticated Menu: €45