Eure-Et-Loir

A prestigious teacher anchored in chartraine history. Or rather, an award that deserves the prestige that it still enjoys today. This is the reality of the Crowned Beef. If the terrace, on the edge of the Maurice Violet Boulevard, is a bit noisy, the inner room is very quiet and decorated with great taste. The reception and the service are also very pleasant. But the real pleasure lies more in range: plates are as tasty for the eyes as for the taste buds… and each bite is a whirlpool of enchanting flavours. The leader, Jean-Francis Owners, certainly master his card on his fingertips; a map inspired by its home region… la Beauce: in other words, at this table you will taste local specialities, cooked with local products, by a chef from the corner. This is the ideal restaurant, so to discover or rediscover Chartres through its gastronomy… In two words: delight yourself!

This inn is an inn. The 15 rooms are spacious, carefully decorated and have all the comforts necessary for a pleasant stay. On the restaurant side, the kitchen team strives to deal with seasonal products and delivers dishes that are at the cutting edge of gastronomy. Excellent value for money, of course.

If you want to eat quickly, not expensive, here is the right address! Rose, the boss, offers excellent meals at low prices. The staff is friendly and efficient. The hostel also makes hotel and pension.

Rooms equipped with a private shower or bath shower. A room with Asian decoration, one with wrought iron, the other all rattan, etc. Each room has its own atmosphere, hence the price differences. An invisible hotel from the road because it remains hidden behind the restaurant, quietly, with its private car park free of charge. The restaurant offers traditional and inventive cuisine, a warm and relaxed welcome, all with excellent value for money.

This warm and comfortable country hostel is set in a former th-century postal relay. Monique and Guy Bauer offer personalized welcome and offer traditional emigration cuisine. Guy Bauer, chef de la cuisine, with recipes with mainly seasonal products, and Le Perche! The fire in the fireplace welcomes us in a small lounge. The rooms, all well-equipped, offer perfect comfort. To relax, the wooded park of 3 hectares invites you to the promenade or why not to a game of ping-pong or bowls. The swimming pool is also waiting for you. Sometimes the chef guides his clients in the surrounding countryside to give another historical and tourist overview of his region, for small groups who request it. You can also hear the deer bramer or pick up mushrooms. A beautiful address of comfort and charm.

One of the most famous restaurants in the region. We prepare fish specialities and traditional cuisine. The map varies according to the seasons. And you are always greeted with a smile!

Jean Sineau has famous small dishes with farm products. Specialties are enjoyed: Percheronnes salads, cider chicken, foie gras, crisp to homemade apples and pies, but you cannot resist terrine, it's succulent!

Magnificent and prestigious, the Château des Vaux, of which the Marquis Pomereu of Aligre had built its architectural Jewel in the 1946 th century, belonged to the Auteuil Apprentice Foundation since. Today, the Castle welcomes, forms, educates and brings together nearly 800 young people in social, family or school difficulties. Among them, the students in the Métiers section. Moreover, the private professional secondary school Notre-Dame du Vaux has an application restaurant: Apprentice cooks and servers put their training into practice to best meet your expectations and satisfy your appetite. In order to have the pleasure of lunch in this restaurant, you will need to book in advance. From Monday to Friday noon (during school periods in Zone B), you will be able to enjoy the menu of the day at 17 € (wines and coffee à la carte). Every month, a theme evening is also offered (menu at 40 € all inclusive), and on this point apprentices do not lack inventiveness, so let us try.

A magnificent castle of the 16 th, very popular by the young brides who come here to celebrate their union to impress more than one. Only, this sublime castle, which is both a place of receptions and a hotel, also houses a gastronomic table orchestrated by Nicolas Gautier formed by the largest. The prices of menus are equal to his talent but the châtelaine and culinary adventure must be lived at least once for the eyes to whom one will offer a dream decor and for the palate that will appreciate flavours and high-class dishes such as cabbage cappuccino in Dubarry cappuccino, pacifier of foie gras\ e à la la, the almond saddle and the almonds. ris to half-salt butter, Soissons beans and apple beans and finally, mandarin transparency to black black and smooth in the\ Matcha. Superb from end to end.