Restaurants cuisine régionale France

Sugar vents will tell you, and connoisseurs still are. In Aux, this is the right address, the compulsory stop, almost a legend on Le Touquet! Located on the famous Rue Saint-Jean, Mr Véron's walk is not always, so the quality has been on the table since 1975. For a meal or just a snack, you can choose between 45 kinds of pancakes. Your taste buds rejoice, you have the fingers covered with butter, but this is not serious, it is really too good! Chocolates are manufactured in accordance with traditions, 100% pure cocoa butter, at the rate of demand. A greedy address to never boycott!

In the heart of the city of Angres, this bright and friendly restaurant offers traditional and personal local cuisine, in search of an alliance of atypical flavours that make the difference to surprise you better. Starters, dishes and desserts are renewed every day. A few essentials: the omelette, the chopped steak, the butcher's piece, the beef tartar and the veal kidneys. The chef's inventiveness is not to be demonstrated, nor is his mastery of sweet and sour O'resto is a must on the road to the Louvre-Lens.

An important address from the tip of Ile-Tudy to join a boat shuttle from Loctudy. On its beautiful sun terrace facing the Ocean in summer, or in its cosy indoor dining room in winter, you will taste all year long delicious local gastronomic cuisine. In addition to exquisite cuisine by Henri Pellen, owner and chef de cuisine, the venue regularly offers concerts, cinema projections and various events. An excellent address.

Coline, a med student in love with pastry, and Frédéric, a Belgian designer crazy about cooking, took four years before turning this old farm into a gourmet restaurant. We are in the middle of the countryside and the charm of the blonde stones in the region operates before even pushing the door. During summer, the courtyard is a haven of peace for lunch or dinner in an enchanting setting. Inside, a large bright room, apparent stones and beams, wooden tables and chairs, industrial lamps, and a very sympathetic welcome. The menu is very bucolic. Everything is completely fresh, homemade (even the ice-cream) and the products are of high quality. The chef transforms simple recipes into small wonderful dish you are not used to eat at home and varies his menu according to the seasons. For the month of May for example, aperitif of the day then sweet potato cream with coconut milk, perfect egg and caramelized breast with sesame, followed by a low temperature calf, seasonal vegetables and mushroom sauce and finally a strawberry-rosemary tiramisu with speculoos. Everything is fresh, tasty, original and well presented. Please note that from time to time, we can participate in cooking courses to discover new recipes and find menu ideas. We chat, we cook and ... we eat.