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37-39 rue Boissière
75016 Paris
France

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Le Bois Blanc

41200 ROMORANTIN-LANTHENAY
13/20
 Chef's Restaurant
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Cooking French
Gault&Millau's review
13/20
Chef's Restaurant Maxime Valleye, who began his career at Georges Blanc's, has now settled in his homeland, naming his restaurant after the white wood of the Sologne birch trees. The interior is just the right amount of natural wood, warm and elegant, and Maxime's mother Chantal's welcome is inviting as she introduces guests to her son's cuisine. The menu, with prices tiered according to the number of courses, is imposed, and there's no way of knowing its composition, which is a little frustrating. Among the dishes on offer, we'll mention the Chambord cocos and foie gras, the carp cake, light and flavorful, mushroom duxelles with Cheverny red wine sauce, the pithiviers pheasant and foie gras, celery and parsley purée, cabbage embeurrée, game and coffee sauce, a dish with character, Good dessert with refreshing acidity, lemon cookie, clementine compote, blood orange segments, citrus tea, a fine cellar representing all the regions, without a real sommelier, in an atmosphere that has yet to be created. Two toques of encouragement for this young chef with a budding personality who must assert himself over time.
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Address 11 Rue de la Sirène
41200 Romorantin-Lanthenay
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