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A trained pastry chef turned savory cook who ferments his own pickles and grows herbs in his garden, the chef behind this modern restaurant came home to Châteauroux after cooking abroad and brought the whole journey with him. The menu leans spare, sometimes down to single-ingredient dishes, with the produce doing the talking. It reads minimal on paper but the sourcing is anything but casual.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Chambord venison
“a case in point being his Chambord venison”
Michelin Guide
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The neighbors closest first
- Le Conseil Wine Bar Eat · 79
- Plūm Eat · 69
- Jeux 2 Goûts Eat · 74
- L'Écrin des Saveurs Modern French Eat · 69
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