Moulin de Vilgris

This former inn has a modern interior, completely redesigned in black and yellow tones, with light parquet flooring and plant motifs; in the pretty enclosed garden the pleasant terrace remains. The contemporary food is devised to reflect the seasons by a young chef who respects the ingredients.

There's no doubt about it: chef Laurent Gasnier, whose CV speaks volumes (stints at Le Bristol, George V and Troisgros), cannot be faulted when it comes to cherry-picking first-rate, perfectly ripe ingredients, whether veg or fish. He transforms these delicacies into indulgent, impeccably cooked and seasoned dishes, e.g. olive shortbread, cream cheese, prawns and carpaccio of courgette; roast iberico pork, chorizo churros and balsamic gravy. In summer, you'll want to sit on the pretty flower-decked patio in the quiet courtyard. The restaurant stands in the delightful village of Chevreuse – all

You reach this lovely 19C farmhouse via a flower-decked courtyard, which serves as a patio in summertime. The relatively concise menu shines the spotlight on the house classics, which are prawns on sticks, the ‘irreplaceable’ calf’s head and signature desserts such as the rum and orange punch baba, together with a range of tasty and creative dishes. A fine establishment to try out post-haste!

A contemporary setting, a modern interior and a choice of two venues to treat yourself to a slap-up meal: Brasserie Louis and its traditional lineup or its gourmet sibling, Le Bouche à Oreille. Slick, professional service and food that showcases top-notch ingredients (including lobster, scallops and foie gras) with a creative twist. Modern, comfortable guestrooms.