Auberge le Beauharnais

The thaddeus director, made this experience wonderful enough for my children and me! while we were eating, we came and asked if we wanted ice cream, we wanted ice cream.

I don't know why I'm still going back to this place.__This morning, I went to the steering wheel and ordered a bacon egg and a cheese biscuit.

Well we really should have been paying attention to satnav on our way to Vierzon instead of taking too much interest in the gendarmes pulling in white van man at the peage, then we wouldn't have turned left instead of right, then we wouldn't have had a lovely lunch. It was getting towards one and we were worried it would be too late but we arrived at this village and dived in to this lovely auberge. Lots of people so that's a ogood sign right away, we decided on the menu du jour and that's why I've not given entirely full marks, great terrine to start, followed by something that reminded me of faggotts, but wrapped in aubergine rather than cawl, lovely celeriac mash and other veg, but it did lie a bit heavy after the first course, pudding was a meringue mushroom with chocolate sauce and ice cream, all good for 21 euros, but I'm sorry I didn't push up to a more expensive menu, only afterwards seeing adverts along the road did I see this is the home of the tart tart in, another opportunity missed, there's always another time.

A beautiful restaurant with a fine selection of dressed, very flexible and happy to offer vegetarian options. very professionally run by a family that pride and joy of tasty food and great service. menu du terrain' with local products, highly recommended. Werth...a way or stay in the beautiful chateau beauharnais and eager to return regularly.

I don't count my visits in this house, all I like to do in traditional. but who knows how to get up to date without losing his tracks. as last time noticed, the head of the boar was replaced by an elegant brain....The first is now home. it has become a stop for me for every stay in sologne. even if the foie gras revisited and modernized had satisfied me last time, I started this time, without originality, by a cassette of the kalbs head, small light entry, which was put into condition for the continuation of the events. the sweet bread with cream was replaced by a recipe that won the international prize of the European championship of the best creative recipe. it is now with a fine broth crumb, always excellent. my friend made very easy with a super plate of berry lenses accompanied by some muscheln. very fine association of lenses with marine products. I prefer the usual with laughs. but then she gets caught with the head of the calf! still a beautiful hauch of creativity with pineapple passion buffer bakery. for two with a super moulin à vent by régnard.