Côté Jardin  

The hotel, very close to the main square, presents a provincial air, with its shadowed terrace and pool. Pascal Riss, who burned up the stoves with a modernist/fusion cuisine has brought a bit more sanity, but no less creativity, to his carte. Thus we find a table that seeks and constructs rather than deconstructing. Foie gras tarte tatin and carmelized mango; clear declension around the tomato - beautiful freshness and fragrance with mousse, sorbet, and raspberry perfume - perfect cooking of pidgeon, in autumn, with cacao accents and juniper iced cream; lamb shoulder confit with spices and squash gratin; finally a delicious hazelnut biscuit, goat cheese mousse, and small salad with truffled oil. Good work. Nice domains in the cellar and the atmosphere of a lovely establishment with garden, patio, and glass to silence the neighboring traffic confirm that this is a good table and, without question, the best in Saint-Maximin.