The best French cuisine restaurants Picardie

A few kilometers from the entrance to Chantilly, the Verbois is a plush house (a former hunting lodge) extended by a beautiful veranda that opens onto a large garden. Beyond the setting, one frequents the establishment assiduously to appreciate the cuisine of Guillaume Guibet who has worthily succeeded his father in the kitchen, thus prolonging the very good reputation of the establishment. On the menu: crab, lobe of foie gras, pigeon with beet and blackberries, sweetbreads, pollack with carrots, bacon and basil sabayon, and that's just a taste!

The great gastronomy is at the hotel, which is one of the four stars in the department in 2017. The Grange has even the precious or since 1992! If you want to go for an accessible fare, take the market menu at noon. But if you want to make yourself really happy and give up, the card is at your disposal, with prices equal to the talent of Chef Marc Duval. You can only choose and we're challenged by unexpected flavors: the fatty livers of frozen duck in a crushed way to gingerbread, fine oyster jelly, blue lobster stew, palm ris sweet to crayfish or the interpretation of the Crepe crepe…

In this brasserie, you will taste a tasty cuisine based on fresh products and a menu that the chef Eric Duvauchelle renews every two months. With a bit of luck, you will be able to find the roasted pork loin and its market vegetables, the 7 o'clock lamb leg and its gratin dauphinois, the red fruit éclair or the coffee pudding. The menu also offers a few specialities such as the famous ficelle picarde. The service is professional and the presentation of the plates pleasant. An address to recommend!

Buffalo Grill is first and foremost meat. Pavé, tournedos and ribs, chicken fillet, chili con carne, grilled sausages, there is a choice. In spite of everything, it also thinks of stomachs that are somewhat resistant to this type of food. It therefore proposes fish, including salmon and cod, and seeks to direct its customers by marking a symbol: a feather, the dishes supposed to be good for the line. The hotel has a space with video games for children.

Over the years, Ludovic Beaugis is required in the gastronomic landscape of the Oise. Formed by a few big Parisian hats, including Antoine Heerah who was at the time in Festooned before he took over the Moulin de la Galette, Ludovic was also passed by the Royal Monceau and the Et by Guy Savoy. There was a need for courage to settle in Formerie, but also patience to bring to him the gourmets in the region. Today, we can consider that he has arrived, and as far as we are concerned, we are intimately convinced and our last meal has proved this once again: melba of tomato at the goat's chantilly or poêlés mushroom and its crisp ham in input then square of piglet and its shot apples or filet of mullet roasted to vegetable risotto and our favourite dessert, crystallized eggplant, badiane moss and its basil sherbet. Some think that the Laurent Table is now indispensable… We fully agree with that thought.