Restaurants cuisine régionale Eure-Et-Loir

If the window - a kind of rubber lining attached to the facade - is not welcoming, the service and interior decoration are much more. In fact, in the Sweet Sweet, the room plays on the contrast between a acidulous rose and an rococo gray, which gives a rather nice atmosphere. Patties such as pancakes, presented very soberly and frills, are not excessively expensive and yet so well fitted that it is almost terribly. Moreover, the dough is too thick to make these patties and pancakes really good… damage.

This is undoubtedly one of the best addresses of Chartres. Located in the lower town, this restaurant welcomes you in one of its two rooms, which are quietly decorated in authentic and natural tones. Authentic, the kitchen is also: The restaurant works only with fresh and seasonal products, usually from local agriculture. And the result is more than conclusive, it's a treat. A gentle blend of subtle and volatile flavours occurs on the plates and émoustillent our taste buds, while the wines delicately align with the dishes. Furthermore, it is rare that a restaurant offers in all its menus a cheese platter worthy of this name to be stressed; all the more so as all the cheeses come from the chartraine region and give you many surprises, not their refinement and sweetness. Desserts for them bring us back into the delicious universe of childhood, and complete this feast in beauty. And to prolong the pleasure, head in front of the restaurant in the cellar of Saint Hilaire: You will find the wines of the restaurant, as well as local products.

This is a little traditional and family walk, where you feel very irresistibly. There are small decorative touches reminiscent of Brittany, and what are the pancakes, if not simply excellent? Miraculously sew and fluffy, they croustillent and melt in the mouth. A treat. All the more so since they are all prepared on site, at the request of the customer… then perhaps the service is a longer chouia than elsewhere, as the staff apologize (although this remains to be proven); but the quality is definitely at the meeting. And for nothing to spoil with pleasure, prices are all small.

A beautiful décor blending tiles and red and white motifs, where you can eat delicious. Very professional, waiters and waitresses are in care, and don't hesitate to talk a little bit, not without a touch of humor. The patties are delicious and very well decorated. Fortunately, gourmandise means that we still have a small place in the stomach for a crepe dessert. It would be a shame to miss this: the pancakes are delicious, very nicely presented, and the caramel with homemade salt butter is a real treat. The only drawback of this walk is… its success: in order to accommodate a maximum of the world, the tables are adjacent, and therefore, when there is a crowd, one finds itself glued to each other, which is not the ideal to have a conversation either private or not.

With its large wooded park and flowery terraces, it is a haven of greenery in the heart of the Beauce region. Ludovic Ruellou succeeded Elise and François Chadorge. The rooms are warmly equipped for an intimate atmosphere. The table proposes local specialities that the chef with: beauce rata (pork chest, tomatoes, onions accompanied by potatoes) and exquisite bread lost to caramelized apples. The gourmet will choose between the fresh and smoked salmon tartar, the mushroom, and the chef's innovations. The address of Quai Fleuri is a true reference of good cuisine and the place is conducive to the organisation of ceremonies. In the park, a mini-farm, composed of animaux animals, peacocks, goats, etc., complemented the stay.

In a pastel, green and salmon frame, you will taste classics such as the ris of forest veal, the Saint-Jacques with vanilla or even duck magret to acacia honey. Menus change every season: salads and summer barbecue, game in autumn and winter. Delicious seasonal dishes.

By walking on the banks of the Eure, make a gourmande stop in this lovely walk, authentic and intimate. Its colombages and beams give it no doubt character; The decoration and the unexplained lights do the rest… result: a place where one feels infinitely good. All the more so as the service is more than pleasant, and the pancakes are very tasty, without being particularly original. Prices are still small, so good appetite!

You will find a soft, soft, homemade salmon, a deliciously brewed pork filet, or a tasty goat crottin from the Wood abbey in Nottonville. You can also try local specialities such as veal head or fromagée. To dessert? Tatin's «banana apple» pie with its boule ice ball and many other original ideas that vary according to the four seasons. The frame is pleasant, both modern and rustic and, in the beautiful days, an indoor terrace awaits you.

A small tip of Brittany to the south of the Eure and Loir, a few kilometres from the border with Sarthe and Loir-et-Cher. The restaurant L'Argoat impresses with the Breton gastronomy, with a crêpes. All dishes have names of Breton storms, names typical of Brittany and words drawn from the local language. As a dish and dessert, it is therefore possible to discover original and very tasty blends. In two small rooms, the decoration reminds Brittany with paintings from the region.

In an ancient house, this restaurant offers you a taste of its local cuisine. So take a Crottin crottin on a salad bed with corn flakes, or cassolette eels to snails, to finish on a crêpes bowl, that's pretty successful. You will have the assurance of having made a good meal. Some culinary details will surprise your palate. By the cold winter days, the fireplace warms the room. The framework is pleasant. In the summer, the terrace is welcome, just steps from the Loir. Beautiful view.

The boss, Jacky Brûlé, works for local agriculture. On your plates, you will find products manufactured in Eure-et-Loir: Conie snails in the form of pie or simmered in the poêlons, duck and Foie gras gras-le-Péneux, the blue de Beauce de Châtillon-en-Dunois, apple juice of Bailleau-le-Pins, and so on. Furthermore, the chef takes pleasure in tasting the bread it shapes from Farines-en-Beauce. His gâteau cake of Blé with orange zests makes happy. He also cooks the deer, which comes from a herding in Loir-et-Cher, which you will eat either by grilled or civet.