Consistency, more than a value, a talent.

A tip of the hat to Pierre Massin. We salute his boldness, his determination to exist, to stay true to himself. His drive to push boundaries, his own boundaries. A while ago, he stepped away from the routine of a place where everything had already been explored. He had the courage to look elsewhere, to seek a new kind of freedom. Because that’s what this is all about. For several years now, Pierre and his remarkable team have embarked on a new journey, a fresh perspective, in a new setting. Within the walls of a stunning contemporary building that blends seamlessly into its natural surroundings. A bright, open space that dares to embrace a radical yet serene atmosphere; stripped back, it highlights the warmth of wooden beams, the softened rawness of concrete, and the elegance of high, draped fabrics.

One must be attuned to the energy of a new space to truly appreciate the generous and thoughtful cuisine of the new Chai Gourmand – a journey well worth taking. And so, we celebrate his consistency, his mastery, his determination to rise above fleeting trends and ephemeral illusions. His dishes remain true to their purpose; neither time nor setting has altered Pierre’s culinary vision. You can sense a happy man and a chef with unshakable convictions. He doesn’t revolutionise – he refines, he perfects, he affirms.

Take his Lobster Roll with avocado, cucumber, and grapefruit: at first, it leaves you intrigued. Only when it reaches your palate does its brilliance unfold. The flavours interpret themselves, revealing a striking balance. A seemingly simple dish, yet an exceptional product is elevated by precise and thoughtful pairings. Bite after bite, you uncover the existence of a reimagined biotope, crafted in the kitchens of a terroir deeply connected to the earth. What holds true for this dish extends to the rest of the menu: wild fish fillet, salsify, rocket, miso, hazelnut ; veal tenderloin, blanquette-style croquette, carrot, onion, celery ; foie gras ravioli, concentrated truffle jus, Jerusalem artichoke, artichoke ; lychee, yoghurt, Campari ; farmhouse Reblochon nem, white cabbage salad, green apple, mustard ; baba au rhum, pineapple, coconut, lime.

A cuisine served with finesse by a team that embodies a natural, genuine warmth – service with a sincere sense of care, free from unnecessary formalities. In the chai, where sommelier Laurent Lebrun curates a wine selection that closely complements the chef’s creations, everything remains in perfect harmony – constantly evolving yet always in sync with the times. In an era where so many are dazzled by fleeting trends and hollow fireworks, I raise my glass to consistency – more than a value, a talent.

LD