AUBERGE DU CHAMP DE FOIRE
French cuisine
•
€€
2024
Recommended
•
2024
The Auberge du Champ de Faire is worth a visit. It was resumed in 2014, after 15 years of closure. It is led by Jean-Pierre Marécheau, whose son Quentin is in the kitchen. This chef, from the department, has already held the Auberge de la Gabrière in Lingé, then the brasserie Le Paris in Châteauroux. In a sober decor, it cooks local products (meat, poultry, snails, Brenne fish). Very creative, the chef keeps the secret of his sandre to the oak scent, awarded by the salon des inventeurs de Genève. It also offers half-baked fatty liver to take away. The midday formula offers the choice between two entries and two dishes, and several desserts.
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Members' reviews on AUBERGE DU CHAMP DE FOIRE
4/5
5 reviews
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
Visited in november 2018
Value for money
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Très bon repas, très copieux, présentation simple et efficace, prix très correct, service rapide un midi pourtant il y avait du monde.
Je recommande pour ses produits frais et fait maison !
Je recommande pour ses produits frais et fait maison !
Visited in september 2016
Value for money
Kitchen quality
Originality
Frame/Ambiance
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Reception service cuisine absolutely nothing to say the almost perfect one
Value for money
Kitchen quality
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friendly welcome and setting, the products are of great quality, the bottled wines can be a little expensive.
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
En effet très sobre .Cadre digne d'un restaurant d'entreprise Service très moyen .Dommage car le contenu de l'assiette est de beaucoup supérieur a la plupart des restaurants des environs a
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Accueil respect timing qualité et présentation des produits... bravo je compte y retourner