The story
Mauvaises Herbes in Sens brings a focused approach to French cooking that recently earned recognition from Le Fooding. Stéphane Majeune leads the kitchen after time at Bistro Bancal in Clermont-Ferrand, designing a concise menu that changes daily. Valérie Chazeau manages the front of house while keeping the service grounded and attentive. Guests receive a carefully structured selection rather than an exhaustive list.
The lunch service highlights precise techniques paired with straightforward ingredients. A bright ceviche combines cucumber and tomato before giving way to flash seared hanger steak coated in sesame seeds. The meat rests alongside haricots verts, Camargue rice, and braising juices finished with soy sauce and vinegar. This French kitchen style favors comfort over complexity. A strawberry tiramisu closes the meal without unnecessary sweetness.
The dining area occupies a small house positioned at the end of a cobblestoned passageway. Visitors choose between the living room setting, which features a sofa, a bookshelf, and framed paintings, or a bamboo fenced terrace. The layout accommodates roughly twenty patrons during each sitting. This limited capacity allows the staff to maintain a relaxed pace throughout the evening.
Recognition
