The best French cuisine restaurants Loiret

What will first seduce you here is the framework. In this small restaurant (only in appearance, there is a large hidden vaulted room), the new owners wanted to recreate a 1920 atmosphere, between prohibition and crazy years. Benches for one, wooden chairs for others, the frame is beautifully laid. A table can be chosen for the menu or the «palettes», large toast accompanied by salad that will satisfy you for a lunch break. Here, everything is house and everything is season, so the card changes permanently. You can get your eyes closed, you won't be disappointed. All the same as the reception is very nice.

Formerly the Auberge de la Forêt, the restaurant restaurant is a good surprise. Michel, a dynamic and friendly hotel master, welcomes you as friends, in a sober and refined setting. It is with tact and courtesy that he will present the map. And there you have only one desire, it's to take a little bit of everything. Once your choice is made, under your eyes, the plates are filled with well-filled plates. At the end of the meal you are a little sad that it is finished, the time was very pleasant, light and surprising. Finally comes the time of addition, and there you are surprised at the very good value-for-money ratio. Travel between traditional cuisine and gastronomy, in a friendly and friendly setting.

Madame de Pompadour stayed in this former position relay, located on a long-standing itinerary. This restaurant therefore has a character frame where you can express a desired cuisine. Foie gras, lobster, salmon are still on the agenda, in summer on the terrace, in winter not far from the kranichbar fire of the fireplace, in an elegant interior in the Louis XIII style. You will necessarily be offered a dessert, so the patissier know-how is at the meeting with, in particular, a wide choice of knocked.

How to qualify this Hostel? A little non-starter that doesn't encourage you to return, a decor that hasn't changed for years. It's true that cri and trendy fashion enthusiasts can go through their path, but make the effort to settle in the small room or you will only find the faithful and the regulars. It is the word of mouth that replaces everything else and fills the room, it is prudent to reserve. Here not frills, but real products, like eating in very beautiful porcelain that you don't think you can find in a small, unpretentious hostel. The staff were friendly and helpful. The staff were friendly and helpful. With care, it provides fast, safe and efficient service. In the furnaces, Chef Bernard Tillet lost nothing of his master's passé in Paris, and he crafted a delicious, homemade home made kitchen. As soon as you taste the first dish you can better understand customer loyalty and we look forward to the continuation of the meal where every bite is a real pleasure from the point of view of taste and texture. The real kitchen of French tradition at reasonable prices. A small hostel that only needs a little paint to be perfect.

Here we work on the old. Mr. is in the kitchen, served in the room and all this little world offers a hearty, traditional and quality cuisine every lunchtime. A safe place where you can enjoy eating well for cheap guests. As soon as they can, they offer themed evenings (mussels, paella, cassoulet, villages Auvergne). We appreciate the small terrace in the beautiful days. The restaurant is also a caterer offering complete menus prepared on demand with fresh products.

From the outside, Agriculture seems to have been trapped in a time fault, blocking its facade and its désuettes teaching in a bygone era. But inside, a certain starry chef at his lost hours has gone through this. The manager, Hélène, was a leader in the broadcast of a TV show centered on the rescue of his institution. Philippe Etchebest's brand (you might have guessed) is still sensitive to the level of the kitchen, plentiful and well done for good value/price ratio. For the rooms, let us say that the very accessible rate makes it possible to apprécier enjoy the seniority of the place.

As the sign at the entrance indicates, Les Becs à vin is first and foremost about wine. It is a real wine shop that will make you discover its passion for natural wines. You will learn that these wines without additional chemistry are alive, that is to say that they constantly evolve and can be different from one bottle to another, but what is more beautiful than this gustatory adventure far from industrial standards? At lunchtime and in the evening, it becomes a bistro serving simple and tasty food made from fresh and local products.

This very beautiful address rime with excellence. With its regional and refined cuisine, the simplest of choices takes a great look. Just cooking products, happy combination of flavours and textures, purity in the plate… everything reveals here high-flying chefs. On the atmosphere, one remains in the same tone: exposed beams, light spoon, small pink pink… And a beautiful terrace that adds a sunny touch not insignificant during the beautiful season. The ensemble prepares for an exceptional gourmande walk: chestnut cervid and chestnut purée, veal blanquette blanquette and his pick Solognot, lobster cute and her fallen leeks to the crumbs of truffles… Here, traditional cuisine is at the honor, a touch of originality, and every month the creations vary, with the same concern for presenting and highlighting dishes. It is prudent to book, especially on the weekend, because the 3 rooms are fast filled. The restaurant then suffers from its success and has a slight drop in quality… On the other hand, during the week, you will find the service and quality of gourmet cuisine at affordable prices.

Reprise is reborn in the course of 2013, La rises from its ashes and it is good news! Leave the city centre and walk along the Loire in the direction of the swimming pool in order to arrive at the car park, where you can even find a little space for parking… On top of the table, Chef Anthony Labergris offers a cuisine sought and, of course, exclusively prepared for fresh produce. Traditional veal bowl in cognac, hazelnuts and pistachios; net of can with acacia honey and pineapple pan and other dishes in this range should delight the most demanding gourmets. They can also close their meal with good desserts. As for the service, it is conducted in an impeccable way in a pleasant and decorated room. The hotel mue in 2014 and now offers 10 renovated rooms with fresh and restful colours, with complete health care. 

This gourmet restaurant is part of the good addresses that enjoy excellent mouth-to-mouth, as well as the guarantee of the guides specialising in gastronomy (Michelin, Gault & Millau…). A stone's throw from the Basilica, in a sober and soothing decor, we come to enjoy a cuisine that blends tradition and creativity. The service is discreet, pleasant and distinguished. During the beautiful season, the Grand Saint-Benoît opens its terrace, located in the small pedestrian and paved alley. On plates, dishes where the product, the fine cooking and the true flavours are in honor. Special mention to desserts, such as profiteroles chocolates and caramel butter salty butter, fondue-coriander and ananas ananas, or financial to nuts, diced pear and ice to honey. The restaurant offers ancillary activities, accommodation at the Hotel du Labrador and the farm receptions of the Bérault vines.

What a table! And what mastery of the profession! In the pure Tradition of Sologne, Chef Dominique Salmon gives you a cuisine simmered with love, one of those cuisines that delight the greedy and gourmets. All the ingredients are there for a successful moment: The staff were very friendly and helpful. The staff were friendly and helpful. We will keep the best memory of the foie gras in the artichokes and its fig chutney, from the biche pavé façon to aux as well as feuilleté poire poire. When the traditional blend with the high end…

For a fresh product lunch, direction this restaurant in the centre of Pithiviers where everything is prepared daily in accordance with the products… and consumers! The staff were very friendly and helpful. The staff were friendly and helpful. We appreciate the presentation efforts (certainly not always crowned with success) and inventiveness behind the dishes of the brasserie. As its name indicates, the restaurant is also a caterer offering dishes to take on request on request.

If the frame does not make you dream, do not hesitate to cross the door of La Bonne Etoile. Behind its approaches to a road restaurant is a very good table, generous kitchen and goûteuse. Here the traditional flavours are in honor, of the sot-de-it leaves it to the stag by passing the calf's head ravigote sauce, but the whole is always perfectly realized. Side dessert, a beautiful effort to create and presentation that makes pleasure to see. The reception is smiling and the service is fast, other important points. A small caveat will be made on the wine, obviously kept a little too much at the expense.

This restaurant is first for its décor, which can give the impression of being on holiday in the mountains. Conveyors, fondues, famous, cheese crusts, crozets, white wine and salads form the main part of the map. Some are interested in prices: the first formula is indeed very affordable. However, we were not enthusiastic about the tartiflette that was served. Visibly heated, it was dry. This was our second step in this establishment, to achieve the same conclusion. This restaurant has an exceptional decoration, all made of wood, but it is not enough.

The picturesque village of Conflans, Conflans-sur-Loing, is nestled in a picturesque green setting. Conflans Hostel, held by Gaëlle and Suor Heng for the last six years, offers a traditional cuisine of taste surprises. The chef likes to concocter vegetable farandoles like the chervil bulb, butternut squash, or christophine. Ancient or exotic vegetables accompany meat, fish or crustaceans in an inspired approach, respecting the seasons. The map is renewed every quarter. New flavours and original colours seem to be good. To animate the small village, every Friday, they offer a theme meal, around the protectionism of veal or the fire of the oceans for example. An address that does not fade and whose quality is appreciated despite the price.

How many go next to this little restaurant without even paying attention… If they knew what they lose… Located on a busy axis (the former National 20) but on which we stop little - nevertheless there are parking spaces nearby - served by a little inviting facade, this restaurant is one of those little jewels like one'get'sometimes. On the menu, a map on which a spirit breathes a Lyon spirit, with cold meats and even "sapper". A pig's ear, chicken or pike forest, beef queue, here the kitchen is generous and sought-after, in a French tradition as rarely found today. But the room is so narrow and so often packed that it is advisable to book. Fortunately, the "Master Restaurant" label drew our attention…

Olivet has rare and secret boxes. The Blue Pavilion is part of that. It is true that the Belle Epoque is no longer, but it is up to us to revive it in this loirétaine guinguette whose atmosphere and landscape is reminiscent of some paintings of Renoir or Monet… But also the intriguing architecture of this former boat hangar skillfully transformed into a pleasant and soft restaurant or blue and white (colors of royalty) mastered the beautiful effect of the royauté. an elegant eye. Crowned with two plane who open your arms, the Blue Pavilion culinary offer is certainly prone to creating envious. See on the menu: crunchy beef, avocado cream, basil tile tile with saumon pop salmon, soup in dry ink, frothing butter, frothing beurre coral, craquelin moss, peanut mousse… and this trilogy for a superbly studied price where the word excesses is banned. Is it necessary to confirm that the gastronomy is with Bertrand Béreaud and his team? Going to the Blue Pavilion, it's going to come back to ancient times, whether it's on the terrace or inside the water. some sort of time found you will enlace.