Le Craft, Restaurant in Chantilly

Step into the warm and welcoming atmosphere of Le Craft, a gourmet restaurant inspired by the market’s finest produce. Set within a former industrial workshop that has been completely renovated, with soaring ceilings, modern décor, and a summer terrace, Le Craft is the perfect spot for every delicious occasion.

At the helm, Chef Sylvain Embarek and his team carefully select each ingredient to create a culinary experience that combines indulgence, sharing, and the simple pleasure of eating well.

Those with a sweet tooth will be delighted by the desserts crafted by Pastry Chef Amélie Maris and her brigade – indulgence and comfort are always on the menu!

Opening hours & menus

• Lunch, Monday to Saturday from 12:00 pm to 2:30 pm: Market-inspired food stations and a choice of the Chef’s hot dishes. Adult menu (excluding drinks): €34.Children’s menu aged 4 to 12 (excluding drinks): €15. Children’s menu aged 0 to 3 (excluding drinks): Free
• Dinner, Sunday to Friday from 7:00 pm to 9:30 pm: À la carte dining and set menus: Starter + Main Course + Cheese or Dessert: €59. Starter + Main Course + Cheese + Dessert: €69
• Dinner on Saturday, from 7:00 pm to 9:30 pm (during school holidays, the buffet is available every lunchtime and every evening): Market-inspired food stations and a choice of the Chef’s hot dishes. Adult menu (excluding drinks): €55. Children’s menu aged 4 to 12 (excluding drinks): €15. Children’s menu aged 0 to 3 (excluding drinks): Free
• Sunday Brunch, from 12:00 pm to 2:30 pm: Market-inspired food stations, the Chef’s hot dishes, a glass of fruit juice, coffee, a glass of champagne or a non-alcoholic cocktail. Adult menu: €59*. Children’s menu aged 4 to 12: €25. Children’s menu aged 0 to 3: Free *Excluding special events – see specific communication.

Chef Sylvain Embarek has designed a menu that highlights fine ingredients with creativity and generosity. His cuisine combines delicate flavours and elegant presentation, drawing inspiration from both the market and the seasons.

Refined starters such as carpaccio of king prawn with mojito flavours or melting truffle macaroni awaken the appetite, while main courses showcase all the Chef’s talent: veal T-bone with meadow mushrooms and creamy polenta, Barbary duck with warm spices, or pan-fried sea bass with grapefruit and minted peas.

Each creation enhances the quality of the produce and the balance of flavours, offering a dining experience that is both modern and generous, centred on the pleasure of sharing.