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The name nods to the Sologne forest next door, and the room follows through with wood, green tones, and a sense that the outside is always nearby. This is a modern restaurant with serious cooking behind it: the chef trained at some of the kitchens that matter in France and now tracks the seasons closely from a small village in Centre-Val de Loire. Warm service, no pretension, and the kind of place that makes the drive through flat countryside feel like the right call.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Fish mousse
“follows the seasons closely with his mouth-watering dishes: fish mousse, mussels and pig's trotter”
Michelin Guide -
Pork filet mignon
“pork filet mignon, polenta and corn.”
Michelin Guide
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