MAISON MARIT
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After a pretty thirty years of passion in solo, and then in duo with his sons, Jacques Marit yielded carefully to his son the management of this eating establishment. The family transition in particular materialized by a change of brand insisting more on the patronym than on the identity of the patriarch (until 2014, this restaurant was called "Jacques Marit"). Anyway, the taste remains the master word of these places. Among the house specialities, one notes some timeless classical as well aq the very least inventive creations, punctuated with a Michelin star. The guests profit from a bright dining room, particularly smart without falling into tawdry. There's a water feature which has wonderfully a marvelous effect installed in the center of this place . The family Marit raises sheep as well, lambs and laying hens for the greatest satisfaction of the gourmets.
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Members' reviews on MAISON MARIT
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La première assiette, le « Dessus/Dessous » (émincé de langoustines, foie gras en vinaigrette estivale/bouillon mousseux aux langoustines, royale de foie gras et girolles) , à la présentation originale, vaut absolument le détour : bien équilibré et dosé, goûteux et d’une grande finesse. La seconde assiette, le perdreau rôti en feuilles de vignes, a été présenté en caquelon avant découpe. Puis, sur l’assiette, la présentation et les accompagnements transcendaient la cuisson parfaite de l’oiseau. Quant au dessert, « L’Irrésistible dame blanche à la vanille bleue de la Réunion », : une présentation originale et au palais : complètement addictif. Un restaurant à (re)découvrir…