Restaurant gastronomique in the Loiret
Michelin Star Restaurant South of Paris
A gastronomic destination, the Auberge des Templiers celebrates the culture of taste and eating well in the heart of its Michelin starred restaurant in the Loiret, South of Paris.
Straight away, the room invites you to well-being, immersing you in the cozy atmosphere of country houses with earthware tiles, rugs, solid oak beams, Gien earthenware and orchids.
The available and responsive team provides you with quality service, discreetly, but always attentive to your expectations and needs.
In the kitchen, the Chef Martin Simonart implements a cuisine of products, contemporary and in renewal, respectful of seasonality which promote local producers.
The Chef's challenge? To restore certain products to their former glory, to sharpen the taste curiosity of the host to make him reconnect with the authenticity of the products.
The culinary identity of the gastronomic restaurant in the south of Paris lies in this constant interplay between the quest for taste and creativity for a constant renewal of dishes.
The chef Martin Simonart
A native from the south of Brussels, Martin Simonart decided to move towards the culinary world at the age of 16, under the influence of scout camps where he learned to please and to have fun through cooking.
After culinary school, he started his professional career with Yves Thuriès (1 Michelin star), in Cordes-sur-Ciel.
Then with Michel Rochedy, at Chabichou of Courchevel (2 Michelin stars) where he discovered the brigades with more than 30 people and the seriousness of the hierarchy.
With many experiences in prestigious houses, he persued with Jean-Pierre Jacob and took the position of executive chef at Le Bateau Ivre restaurant in Bourget-du-lac, asserting his culinary identity.
In 2018, he joined theAuberge des Templiers in the Loiret and took on the responsibility of the whole restaurant.
Ambassador for local and seasonal products, enhancer of taste, he demonstrates a remarkable mastery of the art of surprise, by offering a product an original angle, also playing on flavors and textures.
The surprise continues throughout your meal, right down to the cheese, which does not come on a trolley but as a full-fletged creation, signature of the Chef.
Let your taste buds go on a quest for this contemporary and creative cuisine at the Auberge des Templiers Michelin starred gastronomic restaurant.
An exceptional wine cellar
The wine part is at the height of the gastronomic one for tailor-made food and wine pairings, advised by the sommelier Laurent Rigollet. Between the Chef and the sommelier, it is a perfect choreography that unfolds at your gastronomic table.
At the head of an exceptional cellar of more than 750 references including some vintages of more than a century, the sommelier will guide you with relevance in the selection of your wines.
The prestigious references of Bordeaux (Petrus, Lafite-Rothschild...) as well as the Grands Crus of Burgundy (Rousseau, Coche-Dury, Roumier...) rub shoulders with the pretty bottles of the Rhône Valley, Alsace or renowned Champagne such as Selosse, Ulysse Colin... without forgetting the regional wines of the Loire Valley... to make you experience an exceptional meal.