A liberated Chef is an inspired Chef !

When Thibaut Gamba arrived, he was faced witch a major challenge, that of keeping the star the restaurant had earned a year earlier. A challenge that he was able to take up with talent and humility. With his head in the stars but his feet firmly on the ground, Thibaut Gamba has gathered a close-knit, loyal and creative team at his side, to whom he passes on his passion for gastronomy every day. Because without passion, no salvation, likes to repeat this native of the Vosges who has become Lille at heart.

Thibaut Gamba defines his culinary identity as follows: a modern, generous and distinctive cuisine. A cuisine of emotion turned towards the world, rich in techniques and cultures discovered through his training and his travels.

His career path

Thibaut Gamba has worked all over the world with renowned Chefs who have passed on to him the exacting standards and rigour necessary for excellent cuisine. He studied at Lasserre (2* Michelin) where he learned the great classic basics of French gastronomy alongside the starred chef Jean-Louis Nomicos.
In August 2011, he joins the brigade of the prestigious Restaurant Pierre Gagnaire (3* Michelin). There he discovers, alongside a talented culinary creator, a more creative cuisine, recognized worldwide.
Then it's off to America. A fan of Thomas Keller, considered one of the greatest American chefs, Thibaut Gamba settles at Per Se (3* Michelin) in New York. It is in this exceptional place that he opens up to a world cuisine of French inspiration, before flying to Bergen, in the Norwegian fjords.He then flew to Bergen, in the Norwegian fjords, the Mecca of Scandinavian avant-garde cuisine, where he was introduced to new techniques for cutting and preparing seafood products.

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Universe & Atmosphere

 

Embark on a new journey

The restaurant, open from Tuesday lunchtime to Sunday lunchtime, welcomes you in one of the two rooms with period woodwork, in the intimate library or on the terrace overlooking the green wooded park.

Let yourself be carried away for a romantic dinner or a business lunch in the heart of our boutique hotel Relais & Châteaux.

 
 
 
 
 
 
 
 
 
 
 
 
 
 

November

November

Butternut

November

November

Carotts

November

November

Scallop

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