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L'avis de Gault&Millau
When you decide to have lunch or dinner at Mak, you indulge in their offer and patiently wait for the curtains to rise and the show for your taste buds with infinite surprises and masterfully prepared combinations to begin. The many fresh bread sorts are truly enchanting and the intro - duction consists of several courses of small bites, each one creating an even stronger wish for more. Will it be a savoury macaron with pâté, a crispy roll filled with mousse, homemade grissini with lard, ham? A little ball made with pieces of toasted bread, filled with veal and covered with a slice of juicy beef and Asian mayonnaise is magnificent. We could eat this refined creation, full of softness, succulence and crunchiness every day. But the culinary show goes on, this time the star is guineafowl, which is rarely found in restaurants. A leg for two bites or a bigger piece, surrounded with vegetables, a velvety cream and aromatic foam. Soup lovers will be amazed at the delicious apple soup with a strong taste of smoked eel. Pink veal, beef, tasty lamb, fish or squid – everything is an amazing adventure in this wonderful land. You will lose track of time, especially if you visit their cellar with great music coming from the gramophone and a glass of wine in your hand. The chef does not offer a menu, because he prepares new adventures every day, the only thing you have to do is choose the number of dishes on the tasting menu (ranging from 46 to 81 euros) – depending on how much time you have.