Le Georges
Chartres, France
⭐1 Star
The Experience
From Michelin Guide
Le Grand Monarque, which is home to Le Georges, has stood the test of time – the hotel’s first mention in the Michelin Guide dates back to 1900! This elegantly appointed establishment is ideally located between Paris and the Loire at a crossroads between the regions of western France. Thomas Parnaud is consistently and devotedly pursuing his mission of shining the spotlight on local producers who respect the environment whilst using a top-to-tail ethos. Notable dishes include gambas from the Loire region with Sologne caviar or a flaky pastry pie of mallard duck with foie gras. It would be a crime to miss his Grand Marnier soufflé, a flawlessly crafted classic that still graces the menu. The impeccably curated wine cellar boasts some 3,000 vintages with a spotlight on Val de Loire wines. Simpler, seasonal fare in the pleasant brasserie patio. The hotel’s charming guestrooms provide the icing on the cake!
Unique Things
From Visitor Experiences
Top-to-tail ethos with local producers respecting the environment: Chef Thomas Parnaud focuses on using every part of the ingredient and highlights local producers who prioritize environmental respect, which is an unconventional sustainable approach in fine dining.
Impeccably curated wine cellar with 3,000 vintages emphasizing Val de Loire wines: The restaurant boasts an extensive and carefully selected wine cellar that uniquely spotlights regional wines from Val de Loire, offering a deep regional wine experience.
Signature Grand Marnier soufflé as a timeless classic on the menu: Despite modern cuisine trends, the restaurant maintains this flawlessly crafted classic dessert, making it a notable and unique staple that guests are encouraged not to miss.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Georges, Chartres are:
Perche Pike: A local freshwater fish from the Perche region, featured in a signature dish with Eure-et-Loir mushrooms and house-made fish garum, highlighting regional aquatic flavors and traditional preservation techniques.
Eure-et-Loir Mushrooms: Wild mushrooms from the local Eure-et-Loir area, used to enhance dishes like the Perche pike, bringing earthy, seasonal notes that emphasize the terroir.
Racan Chicken: A prized local poultry known for its quality, served with seasonal endive and kumquat, showcasing a balance of savory and citrus flavors that reflect the region's produce.
Black Garlic: Used to impart a "burnt" taste in chicken dishes, adding depth and umami complexity to the flavors.
Porcini Mushroom Soup: Accompanies the signature "perfect egg" starter, adding richness and aromatic earthiness to the dish.
These ingredients are significant as they reflect the chef Thomas Parnaud's commitment to local, seasonal produce and a top-to-tail ethos, emphasizing environmental respect and regional authenticity in his modern French cuisine.