LA PERMISSION DE MIDI
Restaurant offering theme evenings in L'Etrat.Read more
LA TABLE L'ESSENSIEL
Read moreThe Table is the restaurant of the castle of Champlong where Olivier Boizet, lover of taste and product-friendly, carries out gourmet cuisine, author, written by the seasons. A taste, for example, of the barrette foie gras de canard d of a conflict of sangria, with its maïs cake of gingerbread and its candied pears, and then the cod fillet in ceps crust, with duck crumbs, its parsnips of parsnips and ceps, and its puree and potato chips, hazelnuts cladding of deer, chutney of coffee beet, chutney of coffee beets dry and ginger accompanied by a red and white raviole, finish with the compressé of scented apples with the bilberries of fruit such as a tartelette and Breton sand, the sphère sphere with cocoa broth creamy and creamy with a leaf of tobacco. Take advantage of the bed and breakfast formula at noon, Façon and Olivier. The most pressing one will choose the One Hour formula, a service in an hour. The Michelin Lounge, in the Boudoir spirit, invites you to discover beautiful references from the castle cellar. The kitchen also opens to visitors for gourmands workshops. Fabulous!
RESTAURANT LE PETIT PRINCE
Restaurant to taste exceptional dishes in a calm and warm atmosphere in ...Read more
L’ATELIER LOCAVORE
Restaurant offering a bistronomic cuisine made with seasonal products.Read more
CRUISES OF THE GORGES OF THE LOIRE
Restaurant in an exceptional setting to enjoy a delicious meal by the ...Read more
GARE & GAMEL'
Restaurant with terrace in a contemporary decor in the old station of ...Read more
AU CHAPELIER GOURMAND
Restaurant in an exceptional setting offering cooking classes in ...Read more
SYMBIOSE RESTAURANT
Restaurant offering refined cuisine, with unusual combinations, unexpected ...Read more
LE CLOS D'URFE
Read moreClos d'Urfé has a beautiful, spacious and modern room with 50 seats and a terrace in the beautiful days. Bertrand Souzy has a new and carefully decorated cuisine that varies over the seasons. Taste la gras foie gras from southwest to Muscat of Rivesaltes and its pear in chutney chutney, Crisp snails from Burgundy to Provence with its artichokes and sweet garlic cream, then the pan-fried merlu with its olive-pomace warm dressing and its brunoise of small vegetables or beef fillet and its small steak Pan gras and its Porto sauce, among other things refined cheeses and homemade desserts. In the room, Blandine is a small customer care. Groups are welcome for up to 50 people with menus adapted to your budget. Please note that you can order your dishes 72 hours in advance. If you want to extend your stay in the region, the house has three cosy rooms.
AUBERGE DES LYS
Inn-restaurant offering tasty and hearty dishes in Veauchette.Read more
RESTAURANT LA ROUTE BLEUE
Restaurant offering a cuisine with a strong gastronomic accent in La ...Read more
LULU À TABLE
Restaurant with a cosy atmosphere whose menu changes regularly in ...Read more
LA JAVA BLEUE
Retro bistro-style restaurant specializing in beef.Read more
LA TABLE DU BRASSEUR
Family friendly address offering hearty dishes and homemade food in ...Read more
LE BOUCHE À OREILLES
Read moreThe mouth-to-mouth is a very nice restaurant where you are welcomed with great friendliness. The kitchen is traditional and fast service. For example, you can taste an onion pie, a doneyard and hot goat, or a saucerac. For desserts, you will have the choice of choice with fruit salad, ice cream two balls, Tatin pie, burnt cream, panacotta, tiramisu… For those who prefer, it is also possible to choose a burger or a compound salad or beef crabs to savor according to different recipes. Menus change daily. The choice of menus is wide and user-friendly.
HÔTEL-RESTAURANT CHÂTEAU BLANCHARD
Hotel-restaurant offering original and creative gastronomic cuisine.Read more
L'EMPREINTE BY YANNICK LECOQ
Read moreThe Mark features a room of 30 seats to modern style, and a second of 15 seats, where you can see the chef working, because the kitchen is open on the room simply separated by a window. It is here that Yannick works fresh ingredients, according to arrival of the market, truffles in winter to strawberry in summer, its inventive and refined cuisine changes every day. Presented in an original and harmonious way, it will satisfy all gourmets. The fish and shellfish mix with the Charolais meat of the nearby farms. You will appreciate the opera foie gras with quince and gingerbread or Scallops on strings with meat flavoured with foie gras and black truffles, then the room of Charolais beef with condiments and mushrooms, salmon steak the sorrel, fricassee of rabbit in mustard sauce or candied free-range chicken soy and coriander, to finish with intervene stuffed with black chocolate. The reception is warm and the service is up. The chef also offers cooking workshops where you can invite your friends to you for tasting. Favourite for this beautiful address that is worth the detour!