The story
In Deauville, Chef Maximin Hellio carries forward a family tradition of hospitality. Born into a lineage of restaurateurs, he learned the craft alongside his father at La Voile d’Or in the Côtes d’Armor. His hunger for knowledge led him to stage with culinary giants—Marc Haeberlin, Meilleur Ouvrier de France Jean-Paul Bostoen, and at Paris’s Le Pré Catelan with Frédéric Anton. By 25, he took over the family business; five years later, he set out to create his own intimate establishment. After three years of searching, he found his home on the Côte Fleurie, in Deauville.
The restaurant’s philosophy is clear: a sincere and generous cuisine where the product is presented without artifice. Chef Hellio has built strong relationships with local producers and artisans, sourcing exceptional ingredients to create signature dishes like homard de mon papa, asperge de malmore caviar, œuf de marans yuzu, and saint pierre de petit bateau salsifi. This is modern cuisine, deeply rooted in the Norman terroir and its coastal landscapes. In 2017, the Guide Michelin recognized this vision with its first star, an honor the house still holds.
Sophie Hellio, a Deauville native and trained sommelier, brings the front-of-house to life. After serving at Alain Ducasse’s Première Classe at Charles de Gaulle airport, she returned home and met Maximin just as he earned his Michelin star. Together, they craft a Norman experience—Sophie ensuring every guest feels welcomed and connected to the story of the region’s finest produce. From the air-conditioned dining room to the private salon, the atmosphere is one of warm, professional hospitality.
Recognition
Ambience
Details
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