The Connétable Table at the Auberge du Jeu de Paume in Chantilly

Two steps from the famous Château de Chantilly, the Auberge du Jeu de Paume is a luxury 5 star hotel which belongs to the Relais & Châteaux prestigious circle. The property welcomes the hosts in a sober and very refined setting. Refined, The Table du Connétable, the hotel two stars at the Michelin Guide restaurant, equally is.

Connoisseurs will enjoy precious and authentic details of the exclusive atmosphere such as : Hungary parquet flooring, Louis XVI-style furniture or beige and wine colors. The decor echoes to the equine universe of Chantilly with its elegant carriage’s lanterns. The warm velvet fabrics that frame windows enhance the direct view over the brilliantly drawn by Le Nôtre French gardens of the castle.

The atelier-style windows of the half-opened kitchens unveil the artist’s creation stage!

Elegant dresser

Refined details

To begin this royal feast, we savored some appetizers, as delicate in palate as pretty to the eyes. With their extreme refinement, those little jewels let us imagine the best for the aftermath of the events.

We chose the Foie Gras to start our menu. It is served half-cooked with beet. Delicious! And I have to say that it was the best Foie Gras I’ve ever eaten!

Gastronomic amuse-bouches

Oysters

To continue, our choices stopped on the French Pyrénées Lamb with mushrooms, wheat puree and the Pigeon from Pornic in a licorice sauce. Those meats made us melt with pleasure thanks to their tenderness and the inventiveness of the accompaniments savors.

By tasting this cuisine, none can fail to be impressed by the talent of Arnaud Faye Executive chef and his orchestra. The French home-grown products are sublimated on The Table du Connetable plates. We easily understood why all this know-how acquired in the Ritz Paris cuisines close to Michel Roth or in the Mandarin Oriental ones with Thierry Marx had been rewarded by a first star at the Michelin Guide in 2013, then a second in 2014!

French Pyrénées Lamb

After two surprising sorbets as pre-dessert, the Raspberry ended our dinner with enthusiasm. This so delicate and lively fruit is imagined in all its form : nougatine enveloped pastry, sweet petals or rosemary marbled sorbet.

We discover here the other talent of the Table du Connetable, Ophelie Bares Pastries Chef, who won the price of Best Pastries Chef at the famous television show “Who will be the best baker?”.

Following this and with all the generosity characterizing the restaurant, we have been offered some home-made fine chocolates and a quarter of Pithiviers cake. As appetizing as it appeared, we were not able to accept since we ate more than a reasonable amount! Our comprehensive host selected us some home-made candied-fruits and nougats to enjoy in the comfort of our bedroom later in the evening.

Ophelie Bares dessert

To conclude, we’ve spent a marvelous time at the Table du Connétable for both the delightful cuisine, elegant and warm decor and the kindness of the staff.

In the same mood of our whole stay at the Auberge du Jeu de Paume, Relais & Châteaux, we felt privileged as king and queen stopping in Chantilly. Living memories and a new address to keep preciously just 45 minutes from Paris.

Address details