Restaurant, Lamotte Beuvron 40 km from Orléans

The reputation of the Auberge du Cheval Blanc's dining experience matches the expertise of its "Maître restaurateur" Chef, who happens to be none other than Joël Danthu, the owner himself.

Trained in esteemed establishments such as Ledoyen in Paris during the time of Guy Legay, he fully embraces his passion for ingredients, "making it a point of honor to enhance them while respecting their integrity and identity, without foregoing creativity."

Joël elevates the cherished local terroir by crafting everything in-house.

In tune with the seasons, as he believes "that's what defines the taste of the ingredient," Joël works with carefully selected, fresh, high-quality products from local producers he knows well.

Thus, depending on the season, you can expect a succession of wild game, fish, and seafood on your plate... from beautifully roasted partridges with fresh figs, to Arctic char with lemon butter and honey-glazed young carrots, or even an oyster gratin with leek fondue and langoustine sabayon.

And how about trying the Sologne caviar?

Whether à la carte or from one of our two menus, the dishes are served in the spacious and warm restaurant, where tomettes, beams, dark wood, and hunting trophies coexist.

We're also happy to apply our expertise to organizing a hunting feast or a family event. Our catering service will examine your requests and provide a tailored quote.