Auberge des Templiers

Rating: 14.5
Author: Gault&Millau

45290 BOISMORAND

14.5/20
Chef's Restaurant

BOOK

14 PHOTOS

Chef: Thibault Nizard
Cooking: French | Gastronomic
Services: Access for people with disabilities | Children's Menu | Garden | Pets allowed | Private Parking | Terrace | Valet parking
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

80 to 139

Gault&Millau's review 2026

Half a century ago, it was a delightful destination, on the edge of the Sologne, for a Parisian weekend or a cozy, gourmet stopover on the road to vacation. It was the time of the Dépées, and the nostalgia is still alive in this gentilhommière, which is abundantly beamed. Good chefs have come and gone over the last few years, but they haven't stayed very long, even though the problem isn't really with the food, but rather with the bloated, archaic welcome and atmosphere, which certainly harmonizes with the furniture and decor, but doesn't really seem to want to evolve. And yet, Thibault Nizard, the latest to put down his knives, has everything it takes to succeed. Winner of the Dotation Gault&Millau for his short-lived but undoubtedly profitable Parisian restaurant l'Aube, where he won the title of World Champion for hare à la royale, the young chef with the abundant tattoos, trained at Savoy and Taillevent among others, has the assets of his youth and a remarkable technical background for the meat, poultry and offal dishes he is particularly fond of. His pâté en croûte is excellent, with a light, crisp pastry, a foie gras and Touraine pink king filling and a well-worked jelly, the Grenoble skate wing makes a very decent fish supporter, and the sweetbread is impeccable, pan-fried in semi-salted butter, with crisp spinach, a flawless execution that completes a pretty seasonal menu, with grilled and confit wagyu chuck or beef fillet "homage to Rossini". The three toques are just waiting to come with the desired general evolution, the dessert is neat and gourmand, on the theme of mont-blanc marron and clementine, even if we're waiting for the arrival of a pastry chef. The large, classic Bordeaux and Burgundy cellar, with its many great vintages, also deserves a dusting off, while preserving its precious heritage.