Dinner “Chez Martial”


 

 

 

 


Apart from a few initiated ones, not many people know this excellent restaurant, at the top of the Bonsecours Hill, owned by a most talented chef, Martial DUVAL, who was trained by the best chefs and now uses the best seasonal produces throughout the year. His dishes are straightforward, simple and perfectly cooked, thus keeping the original taste of their ingredients. This proved to be true for the dinner-party that took place at Martial’s restaurant on 12th September 2014, organized by Philippe DUJAY and Patrice THOMAS. After a cocktail served with appetisers, the guests had Boletus Soup with Walnut Chips and diced fried Foie Gras. The next dish should have been brill but the day’s fish market could not provide any. Unlike Vatel, who took his sword and committed suicide, Martial chose to cook Sea Bass, which he served with Tomato Fondue and Mustard Sauce. The Cheese Board was just as tasty, with some Neufchatel Cheese that delighted the true amateurs. The meal ended with a Slice of French Toast accompanied by freshly made Strawberry Sorbet, a real treat for the guests’ palate ! The Chef, who chose to serve a 2012 Grave from Clos du Roy and a 2010 Côtes de Castillon from Château Bernon, was warmly applauded by the 40 guests at the end of the meal.

 

JpC/CT