Where can you enjoy the best hunting menus in France this autumn?

Autumn signals the opening of the hunting season, and exceptional menus in top restaurants. Discover our selection of game restaurants throughout France.

Mathilde Bourge Published on 10/23/25 at 6:54 AM

When the first autumn mists envelop the forests and the leaves turn brown, gastronomic France dons its finest finery: it's hunting season. Feathered or furred game, grand veneur sauces, undergrowth mushrooms and full-bodied wines... The country's tables celebrate this culinary tradition with passion and refinement.across the regions, from Sologne to Alsace, via Paris and the Côte d'Azur, chefs and innkeepers are revisiting the great local classics with their own personal touch.

For autumn 2025, Gault & Millau invites you to discover a selection of restaurants where the hunting menu becomes a true tribute to nature and French savoir-faire. Addresses where the season is in full swing, and where each dish tells a story of forest, fire and finesse.

La Table d'Olivier Nasti, Kaysersberg (5 toques)

In the heart of Alsace, from October 13 to November 19, 2025, Le Chambard becomes the stage for a veritable gastronomic manifesto: the Festival de la Chasse, initiated by chef Olivier Nasti. On the hunting estate that surrounds the property - where the chef himself or his relatives bring the game - this festival stages a dedicated theme each week: "Semaine du Lièvre à la Royale", "Gibier à Poils", "Gibier à Plumes", right up to an "Semaine Tous Gibiers". The program is rich and carefully orchestrated: themed evenings, culinary workshops (including a morning in the kitchen around Lièvre à la Royale), signature dinners in collaboration with guest chefsthe highlight is the Gala Dinner on November 19, with Olivier Nasti surrounded by such greats as Amaury Bouhours (5 toques), David Toutain (4 toques) and Michel Trama (5 toques). Immediately prior to this, on November 18, the Championnat du Monde de la Tourte de Gibier will be held, a unifying event and celebration of an emblematic hunting dish.

Throughout the festival, Le Chambard will be offering two parallel hunting menus: at the Table d'Olivier Nasti (prestige menu at €345 excluding drinks) and at the Winstub du Chambard (more accessible menu at €85, or €130 with wine pairing for 4 glasses), each based on the chef's hunting returns, harvests and desires.to extend the experience, the Relais & Châteaux hotel offers "Hunting" themed stays (one or two nights, dinners, excursions, spa access...).

Where? 13, rue du Général de Gaulle, 68240 Kaysersberg
See Gault&Millau's review of La Table d'Olivier Nasti - Le Chambard

Fleur de Loire, Blois (4 toques)

At the heart of his restaurant in Blois, chef Christophe Hay has created a sumptuous six-course "Retour de chasse" menu (€210), a veritable ode to the forest and the Sologne region. In a gesture both poetic and instinctive, he declines game in subtle and daring compositions:Le Chapeau de Monseigneur de Quincey aux trois plumes (Monseigneur de Quincey's hat with three feathers), seasoned with a bernache condiment and pepper grass, opens the ball before La Petite des Bruyères, a poached partridge with pointed cabbage, citrus butter and confit legs. This is followed by La Bête rousse, shredded in a veil of fresh almond and lichen, before a majestic mouflon from the Domaine de Chambord, accompanied by endive root, goji berries and garden peanuts, topped with mead. In homage to the great tradition, the "Antonin Carême" royal hare is adorned with a sorgo, pomegranate and lovage pasta consommé, before a gourmet, sylvan conclusion: acorn of oak and bramble, crispy cookie and chestnut cream with bramble vinaigrette. A menu of rare elegance, where hunting becomes an art and a living memory of nature.

Where? 26, quai Villebois Mareuil, 41000 Blois
See Gault&Millau's review of Fleur de Loire

fleur De Loire

Le Gabriel, Paris (4 toques)

at La Réserve Paris, chef Jérôme Banctel signs a new edition of his emblematic hunting menu "Sur la piste des plumes et des poils", a must for game lovers. True to his art of measurement, Banctel delivers a cuisine of instinct and precision, combining power and refinement. This 2025 season celebrates the contrasts between fire and breath through compositions of raw elegance: steamed pheasant hen with chard and Alba white truffle, mallard in truffled green cabbage leaf, partridge with ribot milk and "Kig Ha Farz" toast in salmis, or venison crest with fermented salsify and pepper sauce. The highlight of this racy menu is the Beauce hare à la royale, with its absolute depth of flavor, followed by an unexpected finale combining kiwi with lime, purple shiso and green Chartreuse sabayon. Priced at €398, this gastronomic ritual, available until December 20, embodies a hunt between emotion and mastery, where each flavor "finds its target".

Where? 42, avenue Gabriel, 75008 Paris
See Gault&Millau's review of Le Gabriel - La Réserve Paris

La Véranda, Versailles (1 toque)

Beneath the gold of the Trianon Palace in Versailles, brasserie La Véranda, run by executive chef Frédéric Larquemin, also celebrates the hunting season with a short-lived menu scented with the scent of undergrowth. True to his natural elegance, the chef has imagined a generous yet refined autumn cuisine, where each plate pays homage to game and the forest. Among the must-try dishes, the hare à la royale with foie gras and chestnut pappardelle (€43) illustrates a skillfully balanced blend of tradition and gourmet pleasure. to share, the melting shoulder of venison with red wine and mushroom polenta (€145) is a signature dish of conviviality. Finally, the pâté en croûte, a mosaic of three game dishes (€38) is a testament to the chef's taste for culinary craftsmanship and the great French classics.an invitation to enjoy the hunt in a prestigious setting, combining Versailles refinement with the spirit of a contemporary brasserie - an ideal stopover for lovers of autumnal cuisine, just a stone's throw from the Royal Park.

Where? 1, boulevard de la Reine, 78000 Versailles
See Gault&Millau's review of La Véranda - Waldorf Astoria Versailles

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Omar Dhiab, Paris (2 toques)

in Paris, in his discreet setting in the 1st arrondissement, Omar Dhiab offers a hunting menu of rare subtlety, true to his plant-based, poetic signature. Here, game invites itself to the table without ever yielding to heaviness: each dish seeks a balance between animal power and botanical delicacy. In five courses (€160), this autumnal score opens with Scottish grouse marinated in juniper berries, flambéed in whisky and served with ravioli of mallard duck offal and quenelle of pheasant hen in a chestnut velouté. The game pie, a tribute to French tradition, marries pheasant hen and wood pigeon with a herbaceous condiment, before giving way to roast mallard, magnified by a tangy beet sauce.

The highlight of the menu is the two-course Beauce hare, a reinterpretation of the mythical "à la royale": here, the blood-based sauce is replaced by a deep, silky green, vegetable version with corte potagère. The tour ends on a fruity, elegant note with old-fashioned apples poached in yellow wine, a well-balanced, fresh dessert. Served from October 14 to December 5, 2025, this menu, available for lunch and dinner, can be reserved 48 hours in advance - a rare autumn experience, where hunting becomes poetry.

Where? 23, rue Hérold, 75001 Paris
See Gault&Millau's review of Omar Dhiab

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Le Restaurant des Rois, Beaulieu-sur-Mer (4 toques)

In the heart of La Réserve de Beaulieu, the Restaurant des Rois, headed by chef Julien Roucheteau, is offering a new hunting menu this season, a true celebration of forest flavors and French gastronomy. The experience begins with a flaky pie of woodland mallard, accompanied by layers of hazelnut Jerusalem artichoke, before continuing with fillets of grouse stuffed with with touches of nasturtium, blackberry and a touch of Provence corn. The star dish, hare à la royale, is accompanied by a fine cocoa tart with tuberous chervil and vivified mirabelles, before concluding with a hazelnut soufflé, reminiscent of a walk in the woods. This exceptional menu is priced at €225 per person, a gastronomic experience where hunting and nature come together on the plate.

Where? 5, boulevard du Général Leclerc, 06310 Beaulieu-sur-Mer
See Gault&Millau's review of Le Restaurant des Rois - La Réserve de Beaulieu

Château de Vault-de-Lugny, in Vault-de-Lugny (2 toques)

In the heart of the Yonne, Château de Vault-de-Lugny celebrates a great Burgundian tradition every autumn: the royal hare. This year, chef Franco Bowanee revisits this legendary dish with an exceptional hunting menu, highlighting local produce and the authentic flavors of the season. Meat, delicately confit and sublimated by foie gras, truffles and a silky red wine sauce, promises a refined gastronomic experience that pays homage to game and terroir. The château also plays host to the Confrérie du Lièvre à la Royale, transforming this event into a true celebration of Burgundy's culinary traditions, to the rhythm of the forests, plains and vineyards that inspire this exceptional cuisine.

Where? 11, rue du Château, 89200 Vault-de-Lugny
See Gault&Millau's review of Château de Vault-de-Lugny

L'Oiseau Blanc, Paris (3 toques)

In the heart of the Peninsula Paris, L'Oiseau Blanc offers a veritable autumn hunting ground, where each dish celebrates the season and French gastronomic savoir-faire. Under the guidance of chef David Bizet, the menu unveils noble and refined dishes: from mallard duck, subtly seasoned with a condiment and a woody essence, to Scottish grouse simmered à l'étoufféfrom mallard duck subtly seasoned with a condiment and a woody essence, to Scottish grouse stewed in heather, to smoked saddle of duck or hare à la Royale, a world champion recipe, sublimated by white truffles and wild mushrooms. The menu closes with a selection of vegetarian dishes, combining creativity and respect for the produce. An exceptional culinary experience at €325 per person, perfectly illustrating the art of hunting revisited by haute gastronomy.

Where? 19, avenue Kléber, 75016 Paris
See Gault&Millau's review of L'Oiseau Blanc - The Peninsula Paris

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Lassey, in Sainte-Sabine (2 toques)

In the heart of the Burgundy countryside, the Lassey restaurant, housed in the majestic Château Sainte-Sabine, invites gourmets to an exceptional Soirée Chasse orchestrated by chef Thomas Braghi. This dinner on November 8, 2025 pays tribute to game flavors and seasonal terroir, in a spirit of refinement and conviviality. The tasting opens with a bouchée du chasseur and a pâté en croûte du Châtelain, a noble marriage of mallard duck, foie gras and quince confit with gin. This is followed by braised wild boar ravioli with burnt onion and wild mushroom consommé, before a sumptuous roast venison back with butternut, celery and an assertive pepper sauce. The meal ends on a cheesy note with a warm Époisses roll, followed by a Mont-Blanc with chestnut cream and Burgundy blackcurrants, the signature dessert of a generous autumn. at €180 per person, drinks included, this evening promises an elegant immersion in the spirit of the hunt, between tradition and haute Burgundy gastronomy.