The best French cuisine restaurants Sologne

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.

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…

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.

In a beautiful pedestrian street of Vierzon, Aurélie and its waitress welcome us with warmth and conviviality in a décor mixing the rustic side with its apparent beams but with a touch of modernity thanks to this beautiful pastel green, which gives us an original setting. Simple and refined traditional French cuisine with fresh and seasonal produce, whose quality has continued for years. You can book for a group meal for an event or business. The card provided and varied like pancakes and pancakes with a bolé of cider or a paved rumsteak pavement or a homemade liver liver. Futé has regaled, a nutty of restaurant in the heart of Vierzon to discover absolutely.

Olivet has rare and secret boxes. The Blue Pavilion is part of that. It is true that the Belle Epoque is no longer, but it is up to us to revive it in this loirétaine guinguette whose atmosphere and landscape is reminiscent of some paintings of Renoir or Monet… But also the intriguing architecture of this former boat hangar skillfully transformed into a pleasant and soft restaurant or blue and white (colors of royalty) mastered the beautiful effect of the royauté. an elegant eye. Crowned with two plane who open your arms, the Blue Pavilion culinary offer is certainly prone to creating envious. See on the menu: crunchy beef, avocado cream, basil tile tile with saumon pop salmon, soup in dry ink, frothing butter, frothing beurre coral, craquelin moss, peanut mousse… and this trilogy for a superbly studied price where the word excesses is banned. Is it necessary to confirm that the gastronomy is with Bertrand Béreaud and his team? Going to the Blue Pavilion, it's going to come back to ancient times, whether it's on the terrace or inside the water. some sort of time found you will enlace.

In winter, the warm decor is even more intimate with the fire fire that illuminates the room of its sparkles. As a result of the seasons, we are not tired of this delicious, refined, light and inventive cuisine prepared with care. Harmony of flavours, pleasure of eyes and palate, we appreciate the ambient calm and elegance of this rather chic place. High quality, quality, good quality/price ratio, exceptional area of the area (in the heart of a golf course, with restaurant, hotel, cottage rental, therapy, swimming pool…), as its name indicates, at the doors of La: a successful cocktail to seduce you and your guests, friends, family or colleagues who come to share a festive moment, holiday or a professional appointment.

Surrounded by an exotic landscape, the variety of trees is vital, the ensemble announces the Face trail, the Prés Trail, by the Elephant - so let us tree it right in front of the aquarium - the large dining room where a good hundred people can easily take place if the heart tells them…, In Madagascar, we pray for the awakening of our hunger between meat and fish presented on an equal basis, in the example of the wolf, of the perch, of exotic and calf gambas in honour with its ris, its mudflap or its mudflap. head, which became mythical… The service is playful, pleasant and choreographic, and the ice served are inventive temptations. The card is not given and three menus support the choice of a possible one. Having said that, although it is good, there is no question here of meeting large kitchen, which we regret.

Under its English pub look, Au bureau offers you prices and a variety of choices to satisfy everyone. On the menu: original croque-monsieur, various burgers, flammekueches, hearty salads and simple but effective dishes. With its pub-restaurant concept, you can also opt for a dinner aperitif, with a wide choice of cocktails and other alcoholic drinks, in moderation of course. With its TV screens, it is the ideal place to watch football and rugby matches! The setting is very warm and the staff attentive.

In a quiet setting, a little away from the heart of the city, the inn of Grand Sully allows you to be both close to the tourist sites (the valley of the Loire and its classified sites, starting with the castle of Sully, but also Saint-Benoît-sur-Loire or Châteauneuf) and close to natural sites, such as the forest of Orléans and the Sologne. This hotel offers its 13 comfortable rooms; all equipped with minibar, hairdryer, flat-screen TVs (with Canal+ and TNT) and secure wi-fi. A room is also equipped for balneotherapy and 2 rooms are also accessible to to wheelchair users.

Close to the campsite and just steps from the Château de la Ferté-Saint-Aubin, come to the table of this restaurant! The surroundings are charming, especially in the beautiful days where you can settle on the beautiful terrace which runs along the edge of the Cosson. An enchanting setting, a good air that puts us «water in the mouth». Is your appetite growing? Let us do that! The copious dishes that will be served here will satisfy the most voracious of you! Remember the salads and gigantesques that are delicious here. Water in the mouth? An address that delights in idyllic surroundings!

Located at the foot of the castle, this pub combines a warm atmosphere, worthy of the most welcoming pubs pubs, with a simple restaurant that changes every season. The décor is planted, from the dark parquet floor, the soft bar and the chimneys to give the place a pleasant feeling of intimacy. Desserts are home-made and served generously.

After delighting gourmets at their restaurant L'Épicurien in Villeherviers, Christelle and Jean-Charles Boulmier have decided to welcome them to the pleasant surroundings of their new establishment in Millançay. In a warm and welcoming environment, Jean-Charles, who has previously worked in top restaurants, has chosen to offer only a limited menu, a guarantee of freshness and quality. In season, you'll find succulent desserts featuring Sologne strawberries and Olivet pears, as well as game dishes such as this amazing back of venison with cocoa and hibiscus juice.