LOCAL AND SEASONAL CUISINE
Good ingredients for a warm, family-style cuisine where everyone comes together.
"A cuisine full of simple, farmer’s common sense.
Without forgetting meat or fish, but giving pride of place back to plants.”
Vegetables, cheeses, fish from the Loire, and fried gudgeon all appear on the menu, which celebrates its region in many ways.
Among the house specialties : crispy pike, escargot vol-au-vent, or géline de Touraine (a heritage chicken), as well as sweetbreads and veal kidneys prepared as a “Beuchelle Tourangelle.” Another dish features alose (a Loire River fish) served with pleurotus and shiitake mushrooms and a sabayon made from mushroom juices—illustrating the chef’s boldness and finesse.
A Locavore Menu
Located on the edge of the Perche, the Loir Valley, and the vast Beauce plains, the “Petite Beauce” is something of a restaurant desert, where the region’s rich agricultural products often leave for Paris or elsewhere.
By working with local fishermen, market gardeners, and livestock farmers—and by keeping these ingredients within the region—the kitchen’s eco-responsible commitment also becomes a social one, allowing the Loir-et-Cher to enjoy the very delicacies it produces.
The cuisine
At the restaurant of the Manor, the spirit is one of bistronomy—working with quality ingredients, blending the authenticity of traditional cuisine with contemporary twists. The wine list, centered around the Loire Valley, flows between discoveries, wines crafted by young winemakers, and classic regional references.
Here, people gather to share the flavors of Loir-et-Cher, stories, and good moments. A rare touch in the hospitality world: at breakfast, everything is freshly prepared and homemade.
At afternoon tea time, whether you are enjoying a treat or settling in to work remotely, the menu continues this exploration of curiosity and local products that defines Repère Sauvage.
OPENING HOURS
5 days / 7 days (Monday and Tuesday: jars for lodging guests)
From Wednesday to Sunday: market menu during the week, à la carte in the evenings and Sunday lunch.