Chez Maggy is where French brasserie meets the Mile High city & Michelin starred chef Ludo Lefebvre is creating classic French cuisine.

We arrived at Chez Maggy (which is located in the Thompson hotel) and were seated in the main dining room. The aesthetic of Chez Maggy was that of an elegant French bistro. There was vintage art on the walls, relaxed bistro style chairs, a black and white color scheme on the ceiling & metallic pendant lighting - simplicity with a touch of class. Our server Erin was charming and professional. She served with a smile and ensured we had everything we needed. Chef de Cuisine, Jeff had in-depth knowledge of Chez Maggy's menu and French cooking techniques. He cooked an incredible meal for us.

For Cocktails we had the French 75 and the French Martini.

The French 75 was made with Remy 1738 Cognac, Lemon & Sparkling Wine.

This cocktail had an aroma of plum & citrus. The Remy 1738 Cognac had a round and creamy presence on the palate that melded well with the acidity of the lemon and carbonation of the sparkling wine.

The French Martini was made with Grey Goose Vodka, Cassis, Pineapple, Lemon & Vanilla.

This cocktail was perfectly balanced & velvety on the tongue. The pineapple was very flavor forward and made for deliciously fruity sips. I loved this cocktail.

For Les Entrées we had the Escargots, the Crab Cake, Bison Tartare and the Baguette & Butter.

The Escargots were made with Garlic, Butter & Parsley, Piment d’Espelette.

The escargots were large and tender with a texture comparable to oysters (but chewier). The creamy cocottes were easily pulled from their shells and the Piment d’Espelett gave them a a nuanced, subtle heat.

The Crab Cake was made with Crab Meat, Shrimp Mousse & Tarragon Sauce.

This is the best crab cake Maddie and I have ever had. Chez Maggy’s crab cake didn’t have any bread crumbs in it - the shrimp mousse is what held the crab cake together. This made for meaty, crabby bites where the shrimp mousse enhanced the crab's natural sweetness. The rich tarragon sauce was a tangy flavor complement to the crab.

The Bison Tartare was made with Cured Egg Yolk, Cornichon & Potato Chips.

The Bison Tartare was finely chopped, rich & meaty. The cornichon & potato chips (a unique ingredient) added briny & salty elements to the meat. The cornichon & potato chips also added nice texture variation in snap against the creamy tartare. A stellar dish.

The Baguette & Butter was served with Rodolphe le Meunier Butter.

The Rodolphe le Meunier Butter was a high quality butter that was supremely creamy with a nutty aroma. This butter on the artisan baguette was great.

For Les Plats we had the Sole Meuniére and the Roasted Organic Half Chicken.

The Sole Meuniére was made with Pomme Purée and Miso Brown Butter.

The first thing Maddie said after taking a bite of the sole, “That just melted in my mouth”. The sole was heavenly - each bite was dripping in miso brown butter and the texture of the fish was flaky and oh-so-tender. The lemon added acidity that cut through the richness of the butter & pomme purée. The lemon really allowed the delicate flavor of the sole to shine through.

The Roasted Organic Half Chicken was made with L'Ami Louis Potatoes, Duck Fat, Watercress & Brown Chicken Jus.

The Roasted Organic Half Chicken was a golden brown and glistening. The chicken was very juicy and had a lightly crisp skin.

For Les Desserts we had the Crème Brulee and the Vanilla Napoleon.

The Crème Brulee was made with Caramelized Vanilla Bean Custard.

The Crème Brulee was perfection. It had a thick, glass-like glaze of caramelized sugar on top with a lovely creamy, vanilla custard underneath. The darker, more caramelized areas of the sugar top had been bruleed longer which contrasted nicely in texture with the pudding-like custard.

The Vanilla Napoleon was made with Puff Pastry & Diplomat Crème.

The Vanilla Napoleon was rich yet light in taste & texture. The thin layers of flakey puff pastry clung to the luscious pastry cream making for decadent bites.

Big thanks to Chez Maggy, Chef De Cuisine Jeff, Erin, Morgan Blanner and Bon Communications for hosting us!

Check it out babes & let them know that denv.her. sent you. xx

Chez Maggy

Service options: Dine-in · Takeout · No delivery
Located in: Thompson Denver
Address: 1616 Market St, Denver, CO 80202
Menu: chezmaggydenver.com
Phone: (720) 794-9544
Reservations: chezmaggydenver.com, resy.com