Maximin Hellio

Located in the heart of the seaside resort of Deauville, this restaurant with a sleek, modern frontage had the great idea of leaving part of the façade glass-fronted so as to enable passers-by to watch the chefs at work. Inside, seasoned chef Maximin Hellio offers up three tasting menus, including one that homes in on ingredients from the land and another ingredients from the sea (choose during the online booking process). In the latter, he pays tribute to the full bounty of Normandy, in refined and creative dishes, for example showcasing a new – seafood-based – take on a pithiviers. Interesting food and wine pairings presented on a tablet. The establishment is very popular with locals.

A Culinary Legacy

• Chef Maximin Hellio comes from a family of restaurateurs, which has instilled a deep passion for gastronomy in him from a young age.

Signature Dishes Inspired by Family

• The restaurant features unique signature dishes such as "homard de mon papa" (my father's lobster), showcasing a personal touch and connection to his culinary roots.

A Focus on Local Partnerships

• Maximin Hellio has established strong relationships with local producers and artisans, ensuring that the restaurant's offerings are based on the freshest and highest quality ingredients from the Normandy region.

Signature Ingredients

• Homard (Lobster): A standout dish known as "homard de mon papa" showcases the chef's connection to family traditions and emphasizes the use of fresh, high-quality seafood sourced from local waters.
• Asperge de Malmore (Malmore Asparagus): This ingredient is celebrated for its exceptional freshness and flavor, often paired with caviar to elevate its natural taste, reflecting the restaurant's commitment to local produce.
• Œuf de Marans (Marans Egg): Known for its rich flavor and unique color, this egg is used in innovative dishes, often combined with yuzu to create a harmonious blend of flavors that highlight the chef's creativity.
• Saint Pierre (John Dory): Sourced from small local boats, this fish is prepared with salsifi, showcasing the chef's dedication to using sustainable and fresh ingredients from the region.
• Turbot: Featured in a dish with grapefruit, this fish is prized for its delicate texture and flavor, representing the restaurant's focus on seafood and its ability to pair well with citrus for a refreshing taste.

Tasting Menus

• Menu Découverte: €49.00
• Menu Evasion: €87.00