Our MOF Discovery partners in crime, Chloé and Jacques, told us about an MOF Chef named Serge Chenet who just opened a restaurant near their bed and breakfast in Saint Laurent des arbres. We all, of course, HAD to go check it out and have dinner there. On s’est régalé. Absolutely no complaints here. It was divine, and we highly recommend it, not only for the most scrumptious dishes ever but also for discrete service, and very reasonable prices.

Les mises en bouches / starters

Brochette de boudin noir , sorbet de hareng sur canapé / blood sausage skewered wontons, herring sorbet with caviar on toast (there was a teeny triangle of lemon on top)

Soupe d’artichauds , parmesan agé et coriandre / artichoke soup with aged parmesan and fresh cilantro

Entrées / Appetizers

Duo de foie gras : poêlé à l’hypocras et sa figue rôtie , farcie à la figue / Foie Gras Duo: Seared slice of foie gras cooked in a mulled honey wine with a roasted fig, non-seared foie gras stuffed with fig

Duo de lapereau : Médaillons de Lapereau , feuilleté de lapereau / Leveret Duo: Medallions of Leveret (some people call these bunnies), puff pastry with leveret

Course principale / Main Course

Lieu jaune accompagné de purée de chou fleur sur un lit de mousse de cresson / Pollack with a puree of cauliflower in a bed of watercress mousse

Lotte rôtie au lard paysan et cappuccino de champignons du moment au parfum d’estragon / Roasted monkfish wrapped in pancetta in an estragon capuccino of seasonal mushrooms

Pavé de boeuf de Montbéliard, compotée de courges, gnocchi, sauce poivrée / Cut of beef from Montbéliard, compote of pumpkin, gnocchi and pepper sauce

Fromages/ Cheeses

Desserts

Coing et figues rôtis au miel, Spéculos et glace vanille / Roasted quinces and figs in honey with speculos cookie and vanilla ice cream (made in-house)

Fruits rouges à ma façon / Red berries with a madeline and vanilla ice cream

Chocolat praliné aux noisettes et son sorbet cacao / Chocolate/Hazelnut praline and cacao sorbet

Cadeaux du chef / Extra Goodies from the Chef

Sucette au carambar , milkshake à la fraise / (Paper thin) Carambar lollipops and (tiny) strawberry milkshake with whipped cream

Serge Chenet (Restaurant and B&B)
Mas Saint Bruno, chemin des falaises
30131 Pujaut France
Tel: +33 (0) 4 90 95 20 29
Website

Other MOFs in France: Les 5 Sens, Jean-Paul Hévin Chocolatier, Hôtel Plaza Athénée Paris

tags: france, french, mof, serge chenet, recommended restaurant, french cuisine