Auberge des Templiers
Boismorand, France
⭐1 Star
The Experience
From Michelin Guide
Some things never go out of fashion… This former posthouse, the quintessence of Sologne architecture, whose half-timbered, pink brick façade and stone walls date back to the 17C, boasts former guests of the likes of none other than Mistinguett and Maurice Chevalier. Take a seat in this timeless setting, depicted by massive oak beams, Gien earthenware and crystalware and admire the magnificent grounds planted with hundred-year-old trees from the dining room windows. The labours of neighbouring producers are celebrated in a nose-to-tail, zero waste culinary score. The wine cellar, home to several exceptional vintages, will knock the socks off some of the most blasé wine buffs!
Unique Things
From Visitor Experiences
Historic Setting with Celebrity Legacy: Auberge des Templiers is housed in a former posthouse dating back to the 17th century, featuring quintessential Sologne architecture with half-timbered pink brick façade and stone walls. It has hosted famous guests like Mistinguett and Maurice Chevalier, adding a unique historic and cultural dimension to the dining experience.
Nose-to-Tail, Zero Waste Culinary Philosophy: The restaurant emphasizes sustainability by celebrating the labors of neighboring producers through a nose-to-tail, zero waste approach in its modern cuisine, which is uncommon among Michelin-starred establishments.
Exceptional and Extensive Wine Cellar: The Auberge boasts a wine cellar with around 900 references collected over more than 120 years, including prestigious Domaines and young winemakers’ selections, catering to a wide range of budgets and impressing even the most blasé wine enthusiasts.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Auberge des Templiers in Boismorand are:
Game meats, especially hare and duck: The chef Thibault Nizard highlights lièvre à la royale (royal hare) as a signature dish, reflecting the importance of game in the cuisine. Duck breast with cherry reduction is also a noted signature dish, showcasing refined use of local game and fruit.
Seasonal vegetables from local farms: These are used to complement dishes, emphasizing freshness and local terroir, integral to the restaurant’s modern yet classic culinary style.
Lavender: Used notably in a lavender-infused panna cotta, illustrating the chef’s subtle use of aromatic herbs to balance flavors and add a regional Provençal touch.
Artisan cheeses: Sourced locally, they feature as part of the dining experience, highlighting regional dairy craftsmanship.
Charcuterie and meat: The chef’s background includes a strong focus on charcuterie, reflecting a nose-to-tail, zero-waste philosophy that honors traditional French culinary techniques.
These ingredients are significant as they embody the restaurant’s dedication to local produce, traditional French gastronomy with a modern twist, and a respect for the environment and heritage of the Sologne region. Signature dishes like lièvre à la royale and duck breast with cherry reduction showcase these ingredients in refined, elegant preparations that define Auberge des Templiers’ identity.
Menu & Pricing
Current Offerings & Prices
Auberge des Templiers Menu
Entrées
- Asperges: €42
- Foie Gras de Canard: €44
- Brochet Ikejime du Bassin de la Loire: €40
- Truite de Dany Ollivier: €39
Poissons & Crustacés
- Barbue: €55
- Homard Bleu: €65
- Bar de Ligne: €52
Viandes
- Pigeon Mieral: €65
- Ris de Veau: €65
- Veau: €65
Fromage
- Persillé de Chèvre: €18
Desserts
- Soufflé: €22
- Chocolat: €22
- Betterave: €22
Boissons
- Bouteille d'Eau: €10
- Demi-Bouteille d'Eau: €7
- Café: €7