Inspiration Prevails at Natalie’s in Camden

Natalie's talented and engaging Executive Chef Geoffroy Deconinck

I recently had the exquisite pleasure of dining at Natalie’s Restaurant, and meeting the new executive chef, Geoffroy Deconinck. Elegant and sophisticated Natalie’s has been winning awards and turning heads since 2007. Surrounded by the drama of the craggy Maine coast, the restaurant’s sizzle, style, and flair are legendary. With the arrival of this handsome and somewhat serious Belgian, award-winning Natalie’s has been refined and re-imagined – beautifully.

From Pemaquid and Gay Island oysters to sweet, delicate Roasted Maine Lobster, right on through to Crème Brulee, peach sorbet and berries, his meals are thoughtful, adventurous, and flawless. Sommelier Alex Marchesini’s wine pairings complement the menu perfectly, as does his lilting Argentine accent.

Roasted Maine Lobster

Deconinck delights in a challenging and generous vision of cooking, preparing lamb “three ways” or duck “two ways” – playful, complex, and flavorful. His hand is steady with a velvety puree of avocado or grilling a tender cut of beef.  He wants diners to “smell the stable” in local lamb or “taste the farm” in Seal Cove goat cheese. His savory seaweed salt mix, created for James Beard, is a sensory surprise. More seaweed than salt, it captures the briny essence of the ocean with characteristic Deconinck flourish (, yum. •

Chef Deconinck honed his craft with the amazing Daniel Boulud at Café Boulud, Daniel, and Bouley in New York City; Alain Ducasse au Plaza Athénée in Paris; and  L’Epicerie in Belgium.

Recent awards and honors include:

 • AAA four diamond award-winning restaurant – 2011
• Nominated New Best Top Chef by Food & Wine Magazine – 2011
• Recognized by the James Beard Foundation – 2011
• Wine Spectator Award of Excellence – 2010

About Epicurious Travelers

Ms. Margolis-Pineo created to showcase her published work and ongoing food-travel adventures. Based in Portland, Maine, she travels frequently both in her home state and north to Montreal, her favorite North American city. Although she refuses to use the word "foodie," she has an abiding interest in food and wine. Ms. Margolis-Pineo's background as a designer gives her site an edge in the oversaturated blogosphere. New contacts, "likes," subscribers and content are always welcome!
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2 Responses to Maestro

  1. Lisa Muller says:

    I found the food quite good but the presentation a bit overly precious.

    • Here’s my take on it: It makes ME feel precious, and valued — as a diner and as a person. The service, as I said in an earlier piece, is almost clairvoyant. I like that they take the food and the service so seriously. But thanks for your comment! Libby

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