Le Manoir de la Forêt
Book a tableA seasonal kitchen, rooted in the land
Good ingredients, generous cooking, the kind of table everyone sits at.
The Restaurant
At Le Manoir, the spirit is bistronomic : honest produce, treated with old-fashioned care and the occasional contemporary twist. The wine list looks first to the Loire, moving between the discoveries of younger winemakers, more familiar bottles and the classics of the region.
Conversations and good moments pass over plates that taste of the Loir-et-Cher. And a rare thing in hotel kitchens : at breakfast, everything is cooked and fresh.
At teatime, whether you've come to play or you've installed your laptop in the corner, the menu carries on the same curious, rooted exploration that runs through Repère Sauvage.
“A kitchen with the good sense of a smallholder. Without forgetting meat or fish, putting vegetables back at the heart of the plate.”
Vegetables, cheeses, fish from the Loire : the menu speaks of the land it comes from, in more ways than one.
A few of the house plates : confit artichoke with almond cream and coffee emulsion ; sea bass fillet with grilled green asparagus and quinoa ; crispy sweetbreads with wild garlic purée. The Chef's boldness and his lightness of touch, on the same plate.
A locavore menu
Sitting at the meeting point of the Perche, the Loir valley and the Grande Beauce, the so-called Petite Beauce is a restaurant desert : a rich farming land whose produce too often heads straight to Paris or further afield.
By working with local fishermen, market gardeners and farmers, and by keeping their ingredients here on the plate, we let the Loir-et-Cher taste the good things it grows.
