The story
Auberge de Monceaux is a modern Cuisine restaurant in Beauvais, at 1 rue du Maréchal-Leclerc in Saint-Omer-en-Chaussée, and it holds a Michelin Recommended distinction for 2026. The former coaching inn on the road between Beauvais and Grandvilliers now runs as a country table, with a young team focused on local roots.
Tom Truy-Courties, formerly of Bloempot, cooks with his partner Valentin Gautier. The previous owner's daughters, Manon and Marie Ibert, are part of the new team. Much of the produce comes from the restaurant's own garden or from nearby farms, and the kitchen works with homemade preparations throughout.
Le Fooding's lunch report describes trout from the Val du Sillet with smoked cream, haricots verts and lemony edible flowers. Dessert is a pear baked Alaska filled with raspberry, tarragon and elderberry sorbet, its meringue barely cooked and charred with a blowtorch. From the à la carte, a large raviolo holds beef from the Ferme du Pré d'Esky.
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History
After falling into disuse, this old coaching inn along the main road between Beauvais and Grandvilliers is now living its best life under new management – the previous owner’s daughters, Manon and Marie Ibert, along with Tom Truy-Courties (ex-Bloempot) and Valentin Gautier, their partners who have more than a few tricks up their sleeve. The space? Light wood, white tablecloths and bouquets of dried flowers, for a Scandi ambiance in which Tom cooks up naturalist beauties – some of which come from their garden, others from nearby farms. The day we went for lunch, the unbeatable lunchtime set menu included: a combination of zucchini, homemade taramasalata and mussels marinière topped with a cucumber-lovage granita; trout from Val du Sillet paired with some decadent smoked cream, haricots verts, capers and lemony edible flowers; before a newfangled pear baked Alaska stuffed with raspberry, tarragon and elderberry sorbet, then covered in a thick coat of barely cooked meringue, charred with a blowtorch. Otherwise, served à la carte: a giant raviolo filled with beef from the Ferme du Pré d’Esky; yellow pollack with sabayon and taramasalata; rhubarb and lemon verbena pavlova… // Jean Pascal
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