Le Relais de Sillery

Le Relais de Sillery is a long-established table housed in an old relais de poste that has retained its name and regional identity. Menus range from a weekend Menu Gourmet to a midweek Menu Affaire and a flexible Mer et Terroir formula, reflecting a philosophy of regional ingredients presented with creative touches. The service brigade comprises a head chef de cuisine, a second, a maître d'hôtel‑sommelier and a chef de rang. The dining experience is shaped to create serenity and moments of pleasure, with attention to plating and service; the house is recognised by the Michelin Guide (Selected) and highlights a wine cellar curated by an in‑house sommelier. The restaurant sits beside an English‑style garden through which the Vesle runs, offers an exterior terrace with wrought‑iron chairs and an interior described as thoughtful and comfortably cossu, providing an intimate, tranquil dining atmosphere. Cuisine follows traditional regional French lines with creative touches, employing classic techniques and combining seafood and terroir dishes with occasional luxury ingredients such as truffles. Philippe Vazart is chef and states explicitly that he only works with fresh produce and that he enjoys surprising loyal clients. Specialties include Foie gras de canard (poêlé or frais with chutney), Noix de Saint‑Jacques with truffle, turbot, Filet de bœuf (organic) with grenaille potatoes, Saumon Label Rouge mi‑cuit and Risotto crémeux (including versions with chorizo ibérico or truffles).