Chartres: A Gourmet Destination Less Than Two Hours from Paris !
Simple, flavourful and occasionally surprising, Maleyssie is an unmissable culinary destination in Chartres for true food lovers.
In the heart of Chartres, every moment is an invitation to indulge. Maleyssie Brasserie unveils a delightful menu created by Romain Baudron, the restaurant’s chef, in collaboration with David Gallienne, the Michelin-starred chef from Normandy and winner of Top Chef France 2020.
Authentic flavours rooted in the finest traditions of the French brasserie, dishes that evoke childhood memories, and timeless classics given a subtle contemporary twist: everything comes together for an unforgettable culinary escape less than two hours from Paris.
A Celebration of the Traditional French Brasserie
The menu features all the great French brasserie classics, expertly prepared by Romain Baudron and his team: mimosa eggs with vegetable macédoine; avocado, prawns, cocktail sauce and grapefruit; knife-cut beef tartare with French fries and salad; sirloin steak with maître d’hôtel butter; and chocolate mousse for dessert.
Everything is homemade, served in the warm, lively and convivial atmosphere that makes these quintessential French places so special.
Recipes Steeped in History
A gourmet getaway to Chartres is also an opportunity to discover the rich heritage of French cuisine through dishes with a story to tell.
At Maleyssie Brasserie, historic recipes take pride of place, including Pâté Maréchal de Contades, foie gras created in the 18th century by Alsatian chef Jean-Pierre Clause, the “King Stanislas” rum baba, and Crêpes Suzette flambéed with Grand Marnier.
A delicious journey through time, where these iconic recipes continue to delight the palate.
A Taste of David Gallienne’s Cuisine
The Michelin-starred Norman chef and winner of Top Chef France 2020 collaborated on the Maleyssie Brasserie menu, drawn to this unique destination in Chartres, where conviviality and simplicity take centre stage.
Celebrating his love of honest, generous cooking reminiscent of childhood, David Gallienne has created traditional dishes with an occasional touch of creativity. Highlights include leeks with vinaigrette and kiwi, veal blanquette infused with tonka bean, pilaf rice with sausages, lentils and farmhouse bacon, and Bouchée à la Reine — the authentic version.
Inspired by the Finest Local Produce
Creating authentic, heartfelt cuisine begins with exceptional sourcing. At Maleyssie Brasserie, local produce is carefully selected and brought to life by Romain Baudron, a Chartres chef with more than 20 years of experience, and his team, supported by a trusted network of local suppliers.
An opportunity to discover dishes that celebrate the work of the farmers, livestock breeders and market gardeners of the region, while showcasing the French art of living and the pleasure of eating well.