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A 19th-century château on the grounds of a hotel management school sounds like a training exercise, but the Michelin one-star kitchen run by Florian Pansin is the real operation. It's a fine-dining room where seasonal modern French cooking arrives with precise technique and enough creativity to keep things from feeling like a textbook. The setting alone tends to make people sit up straighter, which, given the student staff, is probably the point.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Scallops with walnut
“scallops with walnut, beurre monté with Rancio wine”
Michelin Guide -
Beef tenderloin with Kampot pepper
“beef tenderloin with Kampot pepper flambéed in rum, pommes soufflés”
Michelin Guide
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The neighbors closest first
- Maison d'Anthouard Stay · 72
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