


The Chefs at L’Auberge des Templiers offer dishes prepared with seasonal ingredients throughout the year.
Once the hunting season opens, the kitchens at L’Auberge offer a variety of different game dishes: grey partridge, pheasant, wild duck from the Sologne, venison...
Download the à la carte menu >
The à la carte and set menus are for illustrative purposes only and the set menus can vary according to market availability.







