The best French cuisine restaurants Central

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.

Contemporary decor between stone walls adorned with paintings is the pleasant setting that this gourmet restaurant offers. Dishes such as: foie gras of cromesquis cromesquis crumbling ducks, eel foam on a velocity of potibrown, filet of cannon sauce devil of housoft to cumin, wild boar condiment white truffle… The Restaurateur Christophe Marchais chooses quality products to produce refined cuisine with stunning flavors.

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.

A simple restaurant offering local dishes with a touch of local products, because when you're close to Sancerre and Chavignol, you'll need to highlight these jewels of the region. This is how you can find the famous goat cheese from the entrance to a velove where it brings its special taste, or in the sauce that will accompany the beef piece. Local wines can also come with a dish, but it's mostly in the glasses that the most beautiful discoveries will be made. Let yourself be guided by the boss who will make you taste his cellar, rich with many producers in the village or surrounding area, and if the white wines are no longer present, this may be the occasion to discover the red and rosé still unknown.

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.

Pierre Renault has been managing the restaurant and hotel since their creation in 2015. It offers a friendly cuisine: excellent pizzas (on the spot and to take away) and quality grilled meats, hearty salads made with local products, for a very reasonable price. The decor is sober and the atmosphere warm. The service is smiling and efficient. The large screen allows you to follow sporting events. A nice restaurant, which is always full. The terrace is very pleasant on summer evenings.

This restaurant is also a trendy downtown bar that organizes theme evenings all year round. A good atmosphere, a friendly staff and cocktails.

The chef, Christophe Pineau, works the pork of a farmer from a nearby town and the cheese of local goats. In the plates, you can find original recipes based on pig meat. The ideas are fast in this kitchen, and it's always the papilla warning, that you must expect not to find the same dish twice. The products seem simple and frills, but the chef makes wonders and, with a hand, serves refined and delicious plates. To serve: home made or based on chocolate that must be ordered at the start of meals so that it is warmly ready when the time comes… a delight. You can also try the apple and calvados omelet, famous! The staff were friendly and helpful.

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.

Abundance of candied and candied courgettes and mozzarella di Bufala Campana PDO, calf sauté way Marengo or still shredded poultry, steamed apples with herbs and then burnt cream to tonka or profiteroles like once: vanilla ice, hot chocolate, almonds. Is there need to be clearer? Go ahead!

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…

At the bottom of the beautiful rue des Ecuyers, and at the foot of the Queen Berthe's stairs, this restaurant-bar-café features a beautiful sunny and sunny terrace. On a regular basis, there are organized concerts: The musicians are announced one week in advance on the website, as well as the menu at € 22 which accompanies them. It is a real moment of simple happiness, to enjoy without moderation: Let yourself be taken by the charm of the place and the captivating music… Not to mention that the kitchen, good and embellishment, does not remove anything from pleasure.

The restaurant is located opposite the hotel. On the ground, the tomb keeps the traces of the past but walls at the ceiling immaculate white gives the restaurant a superb brightness reinforced by the large side windows. Chairs with pop colors, a few benches and a cozy bar finish the décor. In the beautiful days, pergolas set up outside allow you to enjoy the green surroundings, just a few steps from the pond. On the menu: house terrine, frying, egg in sauce with red wine commonly called "donkey balls" in the Berry, pâté of potatoes, biln of the bullnut, hachis parlie, filet of Sandre, cheese, Sanciau berrichon… No doubt, here you are in the Berry! Local wines - Sancerre, Reuilly and Menetou-Salon - invite you to your table. Traditional homemade cuisine.