Dames

When asked which dish best represents her cuisine among the five courses of the tasting menu, Marine answers without hesitation: “the scallops.” It’s easy to see why, as it was also the plate that struck and delighted us the most. A hand-dived scallop, fresh and full of flavor, cut into generous slices, served with apple, celery, and a nori churro. A study in complementary textures, a pursuit of the essence of flavors, and a sense of overall harmony. In a single bite, you taste generosity, precision, and springtime. We will also remember the dessert, beautifully balanced and indulgent: a craquelin choux filled with layers of sorrel ice cream and cauliflower cream. Opened last summer, Dames is Marine and Pascaline’s first restaurant, both driven by a shared passion: to nourish and to host. The two partners are seasoned professionals who have worked, among others, in the kitchens of Alain Passard and Bruno Verjus for one, and Jean-Pierre Vigato and Joël Robuchon for the other. The former runs the kitchen, while the latter has chosen to orchestrate the dining room and the wine cellar. From the roadside restaurant, Marine and Pascaline retain the idea of a convivial, generous, and joyful place where people come to eat well and have a good time. From their experience at the highest level, they preserve rigor, mastery, and precision in their craft. Add to this their deeply held desire to create connections—between products, producers, and winemakers…