What you need to know about the new restaurant at Mont Saint-Michel, opened by a starred chef

The very media-oriented chef Jean Imbertrevealed during the finale 2012 of “Top Chef”, successor to Alain Ducasse at thePlaza Athénée hotel from Paris, signs a menu of Land and Sea flavors at Mont Saint-Michel (Manche).

With the kitchen utensil manufacturer from Villedieu-les-Poêles, Mauviel 1830, he opened a restauranton the heights of the Rock, a stone’s throw from the abbey and its Wonderin theogis Sainte-Catherine.

A cozy and warm place

This building, which served as fire stationwhose facade is listed as a historic monument and whose garden is classified, is today transformed into a cozy, warm, nicely furnished and decorated place, which offers a setting to enjoy sweet flavors and a breathtaking view of the south of the bay and its famous footbridge which provides access to the village intra-muros.

This project was born thanks to the public establishment of Mont Saint-Michel which decided to make it a catering place in order to enhance the culinary offering on this emblematic site of French heritage.

The manager launched a call for projects and ultimately retained the proposal of Mauviel 1830, a Manche company whose image is associated with terroir and to the gastronomy.

“90% local products”

“The opening of this restaurant is the culmination of a challenge of several monthsunderlines Valérie Le Guern Gilbert, president de Mauviel 1830. Jean (Imbert), like me, we are very attached to tradition and history of Mont Saint-Michel. We have been working together for years and sharing common values. When I called him, he immediately told me he was interested. »

A travers a kitchen which highlights products from “90% local producers”the establishment offers to combine local flavors and heritage.

The menu is set to music in the kitchen by executive chef Thibault Schach, who worked for 4 years at the Carlina hotel, a 4-star hotel in La Plagne. The current version offers dishes ranging from €14 for a starter, or the cheapest main course, to €69 for Chausey lobster.

A carpaccio of scallops, pan-fried squid, mackerel rillettes, an endive salad with Bleu de Saint-Jean or a perfect egg will whet your appetite before enjoying a shellfish lasagna, a place of line with its ballottine leek and white butter, spider crab parmentier or pork chop (for 2) fricassee served with seasonal vegetables and juice mustardy (killer).

A proposal for desserts, fine and light, allows us to conclude a moment of conviviality particularly pleasant.

Throughout the seasons

The card will be renewed throughout the seasons. “We are starting to think about the new map for the spring », confides Thibault Schach. This work is done in distancewith the starred chef Jean Imbert who also comes to the Mont to test recipes.

The establishment, open since mid-January 2025 can receive, inside, up to 40 guestset summeras many additional cutlery on the garden terrace. A takeaway“from €12”, will be offered in the summer.

For now, the restaurant is operating only at lunchtime in the evening when it is privatized.

The agreement with the public establishment provides that we are open from Easter to All Saints’ Day. Our ambition is to be open all year round, with wide opening hours, including evenings.

Pour achieve this objective,le logical Saint-Catherine looking for additional staff at least “three people”, to reach a workforce of 25 to 30 employees in high season.

The reservationEast strongly recommended: “We have a lot of locals who come to have a good time and rediscover the Mount.”

Contact : lelogissaintecatherine.com – 02 33 89 14 45

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