Le Baptistère - Adults only

Restaurants nearby

• Auberge de la Grive★ Michelin In a beautiful stone building nestling in parkland on the edge of the forest, the chef and his wife prepare dishes that delight the palate: delicious lobster and lettuce cooked on the barbecue, spicy nasturtium leaves, blueberries and a potent shell jus; PGI volaille de Licques (poultry) also cooked on the barbecue, mushrooms delicately bound in an anchovy vinaigrette, and poultry jus with a black garlic twist; raspberry, radish and beetroot for dessert. Working only with the most "natural" ingredients possible, chef Nicolas Gautier takes many risks with his off-the-beaten-track pairings, and 17.5km
• La Table de Courcelles - Château de Courcelles★ Michelin With the arrival of Italian chef Massimiliano Sena (originally from Sorrento), armed with his impressive CV, this noble and elegant Grand Siècle-style residence has entered a modern culinary era that bodes well. Local and seasonal ingredients take pride of place, and the chef's Italian roots make themselves felt in a delicate and subtle manner. There's no showboating or recourse to culinary techniques just for the sake of it; the confident expertise and harmoniously preserved marriages of flavours allow diners to fully appreciate the slow-cooked egg with its airy chanterelle mousse, or the cod39.1km
• Auberge du Pont de Rethondes In a delightful village on the banks of the Aisne in the heart of Compiègne Forest, this inn sports a traditional exterior and a modern, pared-back interior. Alfresco dining is bliss in fine weather on the terrace overlooking a landscaped garden. The score errs towards the traditional: pâté en croûte, veal kidneys in mustard, crème brûlée or soufflé to finish. The chef puts the finishing touches to carefully sourced seasonal ingredients, delivering an experience that is both authentic and polished.7.5km
• Le Verbois★ Michelin Following in his father’s footsteps, Guillaume Guibet has taken over the reins of this former hunting lodge (1886). His spot-on, creative cooking keeps pace with the seasons, with the occasional nod to Asian traditions acquired after a stint at the Japanese restaurant, Kei, in Paris). He delicately, even cheekily crafts a feast of premium ingredients, as in a ceviche of bream with button mushrooms or morels and a bacon-flavoured sabayon. The same flair extends to the stylish wood- and leather-rich interior and to the guestrooms, designed like individual chalets, with a terrace or outdoor tub w46.9km
• L'Orée de la Forêt★ Michelin On the edge of the forest of Hez, this gracious late-19C mansion, set in peaceful wooded grounds, is ideal for a gourmet weekend in the country. After savouring the peace and quiet of the terrace, the plush bourgeois interior provides the perfect foil for the talents of chef Nicolas Leclercq and his wife Yolaine. Nicolas’ grandmother first opened the restaurant back in 1956, at which time she made her own butter from the milk of her own cow! The large cottage garden (take the time to stroll around it after your meal) supplies the kitchen with fresh vegetables and herbs, which are picked by the48.8km
• Rhizome The rhizome is an underground shoot full of energy resources that is the equivalent to a root for some plants. A name that cleverly references the return of this young Soissons couple to their Picardy roots, after stints in top establishments (Mère Brazier, Parisian Saturne, Auberge du Vert Mont). The name also depicts their lively and instinctive, market-fresh cuisine and regularly changing menu, together with the couple’s clear preference for local produce and organic and natural wines. A firm fixture on the local culinary scene and not only because of its (single) lunch set menu. We recomme15.7km
• La Flamiche A classical interior lies behind the large windows of La Flamiche. Here, cuisine with robust traditional foundations is enhanced by a touch of modernity: one example would be the duck foie gras and smoked trout in a Granny Smith jelly, cucumber pickles and apple chutney – a beautifully crafted starter. Then there are the medallions of monkfish with lime, carrot and rocket, perfectly cooked in butter, the good old-fashioned way.36.5km
• 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.40.8km
• Auberge La Grange aux Loups This village inn combines quaint old-fashioned appeal with stylish contemporary details: light stone, exposed rafters, wainscoting, a central fireplace and elegant light fixtures. The menu focuses on carefully crafted dishes made with first-class ingredients, many from local farmers: pollock in herbs, barigoule of spring vegetables and pesto of wild garlic, followed by a vanilla-laced shortcrust pastry, lemon cream and confit, dried strawberries and tarragon sorbet, which shows off the pastry chef training of the chef. Alfresco dining in the garden.43.9km
• Zorn - La Petite Auberge Carnaroli risotto, pan-fried mushrooms and truffle emulsion; quasi de veau, tarragon sauce and celeriac purée; coffee crème brûlée and mascarpone ice cream… Experienced chef Willy-Marc Zorn serves market-fresh cuisine and a "carte blanche" menu at this restaurant near Laon train station. Excellent wine selection. A safe bet.45.3km

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