Racine

The story

Racine Nancy – Modern Cuisine in a Michelin-Recommended Setting

Chef Martin Debuiche’s story begins with a childhood love of food, sparked by his parents’ passion for seeking out small producers on holiday roads. After training in Seine-et-Marne, he joined the brigade of Jean-Pierre Vigato at the Michelin-starred Apicius in Paris, rising from demi-chef de partie to second. The desire to run his own kitchen led him to meet Alexandre Polmard, and together they opened Racine in June 2020.

The restaurant sits at 9 rue Stanislas, just off the famous square in Nancy. The space, designed by interior architect Chloé Genter, uses raw and natural materials—wood, stone, and plants—punctuated with unexpected colourful details. It is a setting that reflects the name Racine: grounded, natural, and unpretentious.

The kitchen focuses on modern cuisine that honours the terroir of Lorraine and France. Chef Debuiche works closely with a network of passionate producers—from Le Poulailler du Moulnot in Meurthe-et-Moselle to Bernard Antony fromages in Haut-Rhin, and La Ferme marine du Croisic in Loire-Atlantique. The short menu changes with the seasons, and the team aims to offer an experience as high-quality as the ingredients they select.

The current carte shows a clear seasonal sensibility: green asparagus with confit egg yolk and bay leaf, a guinea fowl and foie gras ravioli in a rich jus, and scallop carpaccio with smoked olive oil and panko. Mains include Magret de Meuse with scorzonera and tonka bean, Roscoff octopus with Jerusalem artichoke and N’duja, and short ribs of Charolles beef cooked over flame. A five-service “Découverte” menu offers a broader tasting. Desserts include a vanilla-tonka flan tart and a Dulcey ganache with peanut praline and cacao.

The wine list grows through the chef’s travels and tastings, offering both classics and personal discoveries. A private table d’hôte can seat up to ten guests for a more convivial evening.

Racine has been recognised by the Michelin guide, a testament to the precision and care that define the cooking here. The team’s commitment to short supply chains, organic and sustainable farming, and direct relationships with producers is not a marketing line—it is the foundation of every plate.