Les Ferlempins
13 Cours Guynemer, 60200 Compiègne, France
Practical information
- Location
- Compiègne
- Chef
- Antoine Baufumé
- Cooking
- French | Gastronomic | Local | Traditional | Vegetarian
- Style
- With family, With friends
Budget
(€)
Indicative price per person (drinks included)
30 to 64
Gault&Millau's review 2026
12,5/20
Gourmet Restaurant
The Baufumé brothers—Guillaume front of house and Antoine in the kitchen—are leading the Compiègne dining scene, just as the Rive Gauche did before them at the same location on the banks of the Oise. The chef offers a beautiful array of seasonal, plant-based, and locally sourced dishes, crafted through carefully balanced combinations where every ingredient plays a role: the refreshing sea bream tartare with its tangy vinaigrette of rhubarb, raspberry, salicornia, and herbs; the slow-cooked veal steak with veal jus and a pistou of panisse and bell peppers, and a delicious creamy goat cheese dessert with red berries and ice cream topped with granola made from pumpkin seeds and oat flakes. A well-executed sequence of dishes, relatively simple in concept and beautifully executed. An interesting wine list curated by Guillaume, with a pairing suggestion for each dish, and attentive, young service.
Map
OPENING HOURS
- MON
- TUE
- WED
- THUR
- FRI
- SAT
- SUN
Menu
A la carte
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