The best restaurants Loire

A cosy setting, old stones on the walls. Barrels hanging on the walls host wine bottles. And everywhere, these red and white tiles, on the tablecloths as on the abats-days, reminiscent of the ancient bistros. It falls well, you are at Vingré Bistrot! In this area where there are many bars in the city, you can enjoy the "old" quality cuisine. The butcher's piece is called "as at Conn", but there are also local dishes such as this hot sausage accompanied by Sarasson, a herbal cheese or the frogs'legs and the incontournable. You will also find quenelles and his liver cake, a risotto and a breaded poulet chicken. Simple but good dishes. The waitresses are very pleasant. 

Amateurs of artisanal cuisine can only indulge in this address, which combines the tradition of Lyon with that of Forez! If a gourmet menu is available permanently, you will also find several reasons to indulge in gourmandise sin. Foie gras baked homemade, chicken liver cake, roast breaded pig foot and special speciality, veal head gribiche sauce! It's a treat! If you really want to get an idea of, cuisine, this restaurant is all about doing it! The dessert is also a pleasant moment with vanilla baked cream or chocolate lukewarm soft. From A to Z, there is no bad surprise, Saltoise Base is an establishment to know!

The New Century is an air-conditioned and bright room with a capacity of 40 people, a room with 30 seats and an indoor terrace of 20 seats, with trendy tones, green and grey. Régis Semet and its second Romain Charondière, both in perfect symbiosis, only work products directly from the producers of the Saint-André region. Their cuisine is refined and innovative, the presentation of the plates is pretty. On the Petit Verdot menu, you can taste a duck crust in the Foie gras (house), small green of season, or asparagus of the moment to the juste and langoustines white butter. To follow, a pan of frogs'legs in persillade or a râble of thin stuffing rabbit with spinach, market trim and dessert of the day. While the Maccabeo menu will make you appreciate a fatty liver in pan steaks on barigoule d and a just roast calf, old mustard cream, time topping, then proposal of cheese and homemade desserts. The staff were friendly and helpful. Come and discover among friends, the exceptional surroundings of the cellar, a real return to the springs, to taste cold and omelet accompanied by good wine, or by booking for banquets, business meetings, seminars up to up to 20 people.

This restaurant-pub-brasserie can receive more than 250 guests, almost half of them on the terrace. To meet all your expectations, a team of about people is at your disposal. A varied map is offered to you: salads, flammekueches, tartars and carpaccios… and serving: ice cream, soft chocolate, vacherin fruit… Large sporting events are broadcast on eight screens, including two giants, theme nights are regularly organised: karaoke, concerts, salsa, years 80… What a good time!

The hotel is a bar and restaurant. In a warm and relaxed atmosphere, you can eat a good meal that evolves according to the seasons. Everything is prepared on site, desserts are made home. The patron's specialty: the warm pâté with its quenelles and liver cake. When everyone has found their place, the boss is making it to all its clients, a ritual. The service is fast. It's complete every day, better book. 

This restaurant is located in an old station. Enjoy the cuisine offered, a mixture of traditional dishes with personal touches and a house side with fresh produce. The map evolves over the course of the seasons, so you never eat the same thing. Don't miss the specialties of Thierry Philippon: the Caribbean bouillabaisse and the snail's cassolette at the Montbrison stone. To taste, among other things, the freshly baked goats, the large scuttling slats in Provence, or the chicken staircase with spice bread, finish with the cream burned to cardamome or the great Bulgarian sorbet and its red fruit coulis. 

Perched at 811 m above sea level, facing La Jocondière restaurant, the Cross farm is a café-restaurant that has existed since 1936. You will taste local cuisine, prepared with fresh and mostly local products. The specialty, the pick of the farm, blends beautifully with the ham and the homemade sausage, without colouring or preservatives. For you, the chef went to the Gaec the Key of the Fields looking for fresh eggs. The farmers fowl it does brown are labeled and fraîches trout in Fraîches. The vegetables come from the vegetable garden and serve to make dishes of raw vegetables. In a word, everything you have on the plate is healthy.

Le Valjoly, named after a district of Sorbiers, is a restaurant offering French cuisine halfway between gastronomy and tradition. A touch of terroir, a mix of flavours, you will be surprised by home-made dishes concocted with quality raw materials. The market menu varies according to the day's purchases. Fillet of veal with wild mushrooms, fillet of cod poached in milk with tomato coulis and honey, foie gras with chanterelles, a fine selection of mature cheeses presented on a trolley... Many codes of "gastro" at affordable prices. The wine list is chiné at small independent winemakers, small jewels. A sure value.

Desire for change? Then go to La Marmot Gourmande to taste traditional Savoyard dishes (Fondue, Savoyard, Charcutière, Tartiflette, Strawberry, Gallows) in a room of 45 seats, pleasant and all wood. The dishes are plentiful, the large compound salads, the very well-filled charcuterie trays and the cheese presented in half-stone and melt under the heat of the fire. You can also enjoy the heated stone grill for two guests, accompanied by a large cornet of fries per person, with sauces, mushrooms, tomatoes, peppers… but you will also find dishes such as snails, the forestière forestière, green pepper, roquefort, herbs… or the meunière boom or cream, the saumon. In dessert, chocolate fondue, choice of ice cuts, pies, pancakes, choose the Nutella or the huge floating island with its homemade English cream and caramel. A menu of the day and even the tartiflette to take! In summer, enjoy frogs'legs and mussels. The staff were friendly and helpful.