Brit Hotel La Ferté sous Jouarre

Restaurants nearby

• Auberge de la Brie★ Michelin This local institution has proudly retained its MICHELIN star for over 30 years. Ever popular with its loyal clientele, the charming restaurant has more than one string to its bow, with its bright and elegant setting (the dining room overlooks the garden), its consistent modern cuisine with a personal touch, and smiling service from Céline. The chef – her husband, Alain Pavard – thrills diners with top-quality ingredients and precise flavours in dishes such as Mediterranean vegetables, burrata espuma, basil and crispy buckwheat tuile; pollock, fennel confit, rouille and bouillabaisse velouté; 20.5km
• La Vieille Auberge★ Michelin This pretty village with a medieval church and 18C obelisk was founded in the 13C by the Counts of Champagne; in the 19C it was restored by architect Viollet-le-Duc. It is the ideal place for experienced and talented chef Nicolas Tissier (who has previously worked with Jean-François Piège and Christian Le Squer) to take over the family business. He gives free rein to his inspiration with surprise set menus packed with premium ingredients: langoustine, monkfish, sweetbreads, chanterelles, which he makes the most of in his balanced and harmonious dishes. The cheese platter, with its 50 or so typ25.9km
• Restaurant du Champ de Mars This elegant and cosy restaurant giving onto the main road was once a roadside inn and combines old features (beamed ceilings, exposed stone walls, terracotta floor tiles etc) with tasteful contemporary touches. Chef Romain Leydier cooks up a tempting menu that showcases fine ingredients in generous, carefully prepared dishes: crab with Meaux mustard mayonnaise and Brie caviar; Corrèze veal sweetbreads grenobloise style; praline millefeuille with Madagascar vanilla. The tree-lined terrace is popular in fine weather.15.9km
• Le Moulin Babet "The only neighbours of this old stone - built watermill (19C) are the greenery and the Surmelin, an affluent of the Marne. The interior decor is on the modern, pared - down side, with a light wood ceiling and designer chairs; the traditional cuisine smacks of all things bucolic. And in the guestrooms, you could hear a pin drop. "31.5km
• Auberge des Saints Pères In an elegant, pared-back setting, you can enjoy cuisine made with top-notch produce by chef Jean-Claude Cahagnet, whose experience can't be argued with and who leaves us in no doubt about his penchant for herbs and spices. Regular diners keep coming back for the high-quality matured purebred meats, presented in a tempting window display. The hostess provides a warm welcome and impeccable service.46.4km
• La Fabrique This industrial - style loft is well hidden at the end of a small alley. Guests enjoy the warm, convivial atmosphere at this contemporary restaurant, which offers delicious, bistro - style gourmet cuisine.46.4km
• Les Magnolias Les Magnolias has slowly but surely made a name for itself among foodies in Le Perreux-sur-Marne. The chef pays particular attention to the presentation of his dishes, which are full of flavour and seriously creative – lamb in a crispy rice crust, peas, Thai basil and lemongrass. In the kitchen and elegant dining area, a young team pulls out all the stops to ensure everything runs smoothly.47.3km
• Le Julianon The bright contemporary decor of this charming 17C house sets the scene for the chef's inventive cuisine, which tactfully plays on combinations of texture and flavour, in dishes such as free-range egg, scallop roe, matured black shallot confit and turmeric breadcrumbs, or chia seeds flavoured with Madagascan vanilla, dark chocolate with rose water, coconut biscuit and pimpernel. The set menu changes daily, depending on market availability.49.2km
• L'Inattendu All that remains of this former butcher's shop are the tiled walls and a few hooks for hanging meat. The rest of the interior is contemporary and charming, with colourful velvet-upholstered seats and sprucely decorated little tables. A table d'hôte (reservation required) is hidden among the bottles in the cellar. The two surprise set menus allow the chef to work with the best ingredients available at any given time, whether they be sourced from the nearby market, Marché de Rungis, or, in the case of certain vegetables, from a small organic farm nearby. Mackerel and beetroot; Vendée poultry and49.5km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.