The reputation of the Auberge du Cheval Blanc’s restaurant is thanks to its Chef "Maître restaurateur" who is none other than Joel Danthu, the proprietor.

Trained at famous addresses such as Ledoyen in Paris with Guy Legay, he fully exploits his passion for the product "making it his point of honor to value respecting its integrity and identity, without giving up being inventive".

Joël sublimates these regional products so dear to his heart by creating, "homemade" dishes.

By respecting of the seasons, which according to him "it is that which enhances the taste of the product", Joel works from quality products carefully selected for their freshness and quality obtained from local producers whom he knows perfectly.

Thus, according to the seasons, game, fish, seafood ... pretty roasted partridges with fresh figs, lake salmon-trout with lemon butter sauce, young honey flavoured baby carrots or gratinated oysters with leek and sabayon of langoustines succeed on your plates.

And how would you like to test Sologne caviar?

Choose à la carte or from our 2 menus, the dishes are served in the spacious and warm restaurant where floor tiles, beams, dark wood and hunting trophies mingle.

We use our know-how for the organization of a hunting meal or a family event. Our outside catering service studies your requests and proposes suitable solutions.