Auberge le Beauharnais (T800) – La Ferté-Beauharnais – France Visit Review: 16.4

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- Nicolas Valleye

I do not count my visits in this house that includes everything I like in traditional dishes. But who knows how to get up to date without losing any of its marks.

As noted last time, the boar’s head was replaced by an elegant deer. The first is now at home!

Auberge Le Beauharnais Old fireplace decor

Auberge Le Beauharnais New fireplace decor

It has become for me a stopping point for every stay in Sologne.

Even if the foie gras revisited and modernized had satisfied me last time, I started this time, without any originality, by a cassolette of calf’s head, small light entry that puts in condition for the continuation of the events.

Auberge Le Beauharnais Head of veal

The sweetbread with cream was replaced by a recipe that won the 1st international prize of the European championship of the best creative recipe. It is now seared with a fine breadcrumb. Always excellent.

Auberge Le Beauharnais Sweetbread

My friend made very light with a superb plate of Berry lentils accompanied by some mussels. Very fine association of the lentils with maritime products. I much prefer it to the usual one with salmon.

Auberge Le Beauharnais Berry lentils and mussels

But then she caught up with the calf’s head!

Still a nice touch of creativity with pineapple-passion puff pastry.

Auberge Le Beauharnais Tarte soufflée ananas passion

Auberge Le Beauharnais Moulin à Vent Grande Garde 2012 Régnard

Addition of 178.50 for two with a superb Moulin à Vent 2012 from Régnard.

Date of the visite: 2017 December
Collège culinaire de France ,Hunting ,Loire-Sologne ,T800 ,Traditional