"Musigny?s cuisine is a reflection of the wine whose name it bears. It is rare, delicate and profound, with intensity and finesse fully expressed?
It's a cuisine that's inventive and, above all, accessible!
Once I've left Emmanuel Hernandez's gourmet table, I leave with one certainty: if you keep your feet on the ground, you can reach for the stars?
Reaching for the stars is what Emmanuel has been doing ever since he started cooking. In fact, his curriculum vitae resembles a veritable constellation.
After studying with Paul Bocuse in Lyon, he worked as a trainee at Lassausaie and then at La Côte Saint Jacques, where he was hired. He went on to work for Guy Savoy at Le Taillevent? all collectors of stars from the famous red guide!
Not surprisingly, in 2012, less than 4 years after opening his restaurant in Valenciennes, in his native region, he too was awarded his first star.
When asked who are you? Emmanuel simply answers "I am me"? His secret to keeping that star? To remain himself, to continue to cook the food he loves, to continue to please the people who come to eat at his table.
None of the dishes on the menu bear his name, yet they all reveal his inspirations, his personal touch, and what makes him unique.
This menu is both a travel diary between North and South and a personal journal? Special mention must go to the Lucullus declension, the surprisingly light veal blanquette with truffle, and the refreshing citrus declension.
"My desire to cook goes back to my childhood, when my grandmothers cooked a lot. One was from the North, the other from the South, so I was used to different flavors, which is why today, I combine these two cuisines in my restaurant"
From the tastes of his childhood, he remembers dishes prepared with love: Waterzoï, Paëlla, Riboche? Hence his conviction today that cooking is above all a matter of feelings?
Emmanuel Hernandez is one of a generation of young chefs who have succeeded in imposing their own inventive cuisine, but who have not forgotten the know-how of their elders, their roots and their openness to the world.
When consulting the menu, if you're not sure, opt for the "tasting menu", which is created according to the chef's inspiration (the menu changes 3 times a year).
For me, the dish that put stars in my eyes and that I'm sharing with you in photos is the Foie gras cooked with Guérande salt and red fruits?
Other menus are available at very affordable prices, such as the "business menu" at 35 euros! (served only at lunchtime on weekdays).
There's no doubt about it, if you keep your feet on the ground, you can reach for the stars..." - David Boukla
Closed Christmas week and 4 weeks in summer
It's a cuisine that's inventive and, above all, accessible!
Once I've left Emmanuel Hernandez's gourmet table, I leave with one certainty: if you keep your feet on the ground, you can reach for the stars?
Reaching for the stars is what Emmanuel has been doing ever since he started cooking. In fact, his curriculum vitae resembles a veritable constellation.
After studying with Paul Bocuse in Lyon, he worked as a trainee at Lassausaie and then at La Côte Saint Jacques, where he was hired. He went on to work for Guy Savoy at Le Taillevent? all collectors of stars from the famous red guide!
Not surprisingly, in 2012, less than 4 years after opening his restaurant in Valenciennes, in his native region, he too was awarded his first star.
When asked who are you? Emmanuel simply answers "I am me"? His secret to keeping that star? To remain himself, to continue to cook the food he loves, to continue to please the people who come to eat at his table.
None of the dishes on the menu bear his name, yet they all reveal his inspirations, his personal touch, and what makes him unique.
This menu is both a travel diary between North and South and a personal journal? Special mention must go to the Lucullus declension, the surprisingly light veal blanquette with truffle, and the refreshing citrus declension.
"My desire to cook goes back to my childhood, when my grandmothers cooked a lot. One was from the North, the other from the South, so I was used to different flavors, which is why today, I combine these two cuisines in my restaurant"
From the tastes of his childhood, he remembers dishes prepared with love: Waterzoï, Paëlla, Riboche? Hence his conviction today that cooking is above all a matter of feelings?
Emmanuel Hernandez is one of a generation of young chefs who have succeeded in imposing their own inventive cuisine, but who have not forgotten the know-how of their elders, their roots and their openness to the world.
When consulting the menu, if you're not sure, opt for the "tasting menu", which is created according to the chef's inspiration (the menu changes 3 times a year).
For me, the dish that put stars in my eyes and that I'm sharing with you in photos is the Foie gras cooked with Guérande salt and red fruits?
Other menus are available at very affordable prices, such as the "business menu" at 35 euros! (served only at lunchtime on weekdays).
There's no doubt about it, if you keep your feet on the ground, you can reach for the stars..." - David Boukla
Closed Christmas week and 4 weeks in summer
Services
Services
Baby's chair
Terrace
Take-away meals
Payment methods
Payment methods
Payment methods
Credit card
CashCapacity
Capacity
40 place setting
12 Dining tables outside
Groups (Max capacity)
Groups (Max capacity)
- 30 Maximum number of people
Accepted customers
Accepted customers
- Individuals
- Groups
