Le Verbois
Chantilly, France
⭐1 Star
The Experience
From Michelin Guide
The reins of this former hunting lodge (1886) have been passed down the Guibet family to Guillaume, who is following in his father's footsteps. His clever, creative cooking keeps pace with the seasons, with the occasional nod to Asian traditions (not surprising, since he worked at the Japanese restaurant, Kei, in Paris), and never fails to impress. One fine ingredient after another is prepared with skill and finesse, as in a ceviche of bream, button mushrooms and a sherry dressing, or morels, poultry jus, wild garlic risotto and bacon sabayon. The same flair depicts the elegant décor of wood, leather and metal fixtures and fittings.
Unique Things
From Visitor Experiences
Unique Seasonal & Market Cuisine with No Menu Choice: At Le Verbois, diners do not choose their dishes from a menu. Instead, they select one of three fixed formulas (5 or 7 courses) and specify any food intolerances or dislikes beforehand. This approach emphasizes the chef's creativity and seasonal market ingredients, resulting in original and aromatic flavor combinations.
Location in a Historic Former Hunting Lodge: The restaurant is uniquely situated in the heart of the Apremont and Chantilly forests, housed in a former hunting lodge. This setting adds a distinctive rustic and historic ambiance that contrasts with the refined Michelin-starred cuisine.
Generational Culinary Evolution: Le Verbois has a culinary legacy, having been led by Laurent Guibet in the past and now by Guillaume, who offers a completely different style of cooking. This evolution reflects a blend of tradition and innovation within the same establishment, promising a fresh experience even for returning guests familiar with the restaurant's history.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Verbois in Chantilly include:
Homard breton (Breton lobster): Used steamed with garden vegetables, peaches, and daikon in a signature dish, highlighting the freshness and delicate flavor of the lobster paired with seasonal produce.
Turbot sauvage (wild turbot): Featured with Didier Pil zucchini and green curry, showcasing a refined seafood preparation balanced with subtle spice and local vegetables.
Pêche de Yannick Colombie (Yannick Colombie's peach): Served with tagette (marigold), buttermilk, and biscuit, emphasizing seasonal fruit with floral and creamy accompaniments for a dessert or palate cleanser.
These ingredients reflect Le Verbois’s focus on local, seasonal, and high-quality produce, combining seafood and garden elements with creative, elegant presentations typical of Michelin-starred cuisine.
Menu & Pricing
Current Offerings & Prices
Le Verbois Menu Summary
Tasting Menu
- 8 Courses: Not specified
A La Carte
- Blue Lobster: €95
Other Options
- Fruits De Mer: Not specified
- Végétarien: Not specified
- Asiatique: Not specified