The best restaurants Brou

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.

In a pastel, green and salmon frame, you will taste classics such as the ris of forest veal, the Saint-Jacques with vanilla or even duck magret to acacia honey. Menus change every season: salads and summer barbecue, game in autumn and winter. Delicious seasonal dishes.

A small tip of Brittany to the south of the Eure and Loir, a few kilometres from the border with Sarthe and Loir-et-Cher. The restaurant L'Argoat impresses with the Breton gastronomy, with a crêpes. All dishes have names of Breton storms, names typical of Brittany and words drawn from the local language. As a dish and dessert, it is therefore possible to discover original and very tasty blends. In two small rooms, the decoration reminds Brittany with paintings from the region.