Maison Marit

Dimitri Marit represents the second generation of his family at the helm of the elegant Maison Marit, housed in a property brimming with character. The interior has been revamped with clean lines. The restaurant has its own sheep and deer, which can be seen grazing from the terrace. Foodies have been coming here since 1991 to savour classic French cuisine. Expertise and finesse are the hallmarks of this establishment, and nowhere is this more evident than in the rich, full-bodied sauces. When preparing his risotto, the chef removes some of the liquid and mixes it with a hearty poultry stock and truffle. The result is creamy and intensely flavoursome, the ideal complement to freshly caught scallops. The focus on presentation and freshness. The extra helping offered with some dishes and the careful selection of wines show a commitment to upholding tradition.

What makes it distinctive

• Family, second generation: Dimitri Marit leads the kitchen in a long-running family house.
• Sauce-driven classicism: rich, full-bodied sauces are a defining signature.
• Pastoral terrace: sheep and deer graze on the grounds, visible from the terrace.

Signature ingredients

• Scallops, paired with a deeply flavoured risotto.
• Truffle and poultry stock, used to enrich sauces and rice.
• Sweetbreads, langoustine and quail, treated with classical technique and rich reductions.

Tasting menus (seasonal)

• 4 services: €110
• 5 services: €135
• Wine selection add-on: +€45 (4 services), +€55 (5 services)

Lunch (midweek)

• “Déjeuner Marit” (Wed to Fri, lunch): €60 (3 courses)
• Wine add-on: +€25

A la carte (seasonal examples)

• Saint-Jacques (scallops) in multiple preparations
• Veal sweetbreads with langoustine, lime, ginger, combava
• Quail pithivier with duck foie gras and cabbage