Sébastien Sanjou and Jacques Maximin at Le Trente Trois, Maison Villeroy restaurant

Jacques Maximin, renowned starred chef and now Culinary Advisor at the new Ecole Ducasse in Meudon, was the guest of honor of Sébastien Sanjou, starred chef at the Relais des Moines and the Trente-Trois, the intimate restaurant of the discreet Maison Villeroy, the undeniably charming Hôtel particulier.

Indeed, on Wednesday 23rd and Thursday 24th March 2022, these two talented chefs delighted us with an exceptional 4-hand menu. And why? To succumb to the fashion for 4-hand dinners, as Chef Maximin would say, or to reinforce the 18-year old friendship, no less, that unites these two talented chefs. They both wanted to work together again, as they once did at Roland Garros, to exchange and share.

Over two lunches and two dinners, it was an opportunity to discover the marriage of the work of two artists with exceptional backgrounds. On the one hand, Sébastien Sanjou, a chef from the south-west of France who made his name at the Relais des Moines in the Var as a young man, and, on the other, Jacques Maximin, pioneer of vegetable cuisine, genius chef and Meilleur Ouvrier de France.

From the divine carpaccio of mullet and sea urchin, to the crisp yet melt-in-the-mouth green asparagus with France's first morel mushrooms, to the Basque lamb with oriental spices and turnips, taste and beautiful combinations were the order of the day.

If you missed this exceptional menu, it's worth noting that love always pays off. Indeed, to continue this beautiful culinary marriage, the two chefs are offering one of their dishes as a duo on the Trente Trois menu for one month. We'll be serving the sublime carpaccio of mullet with sea urchin for a few more weeks !

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Rediscover the 4-hand menu, presented below.