L'Estaminet - Réserver une table

It's been a few years since I've given my thoughts on L'Estaminet. Time for an update, after our lunch there today, July 15, 2017.On the management side, there have been a few changes. Cedrick is still the chef, and a presence in the dining room, but fresh faces are dealing with service. We were introduced today to Nicolas, who did a great job. What we appreciated first was the kindness of Cedrick to "fideles de la maison." We had not booked, and the main room was reserved today for a family's grande fete. But Cedrick assured us we could have a table in the charming little bar, and we were very appreciative. We were well taken care of, despite the fact that the main room was overflowing and could have occupied the staff's attention full time.It's clear that since we last dined here Cedrick has rethought the menu in interesting ways. There are delightful new choices in all categories. But when his saumon fumé is on offer, I can never resist, since it is the best. That's for starters. He has shifted the beef choice to a Charollais tenderloin, which was superbly done. Really enjoyed that. And finally, the creme brulee never fails. The wine choices are as good as ever, but the pichets are very good and moderately priced. All restaurants have changes as they move forward, and as people make changes in their lives. But the change here has been managed gracefully and it remains ... a great local place.

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We stopped only one night, passing through the castles of the loire. small but nice and clean rooms. we were undecided whether to have dinner at the hotel or not and we did well to stay here and eat. fabulous dinner, refined dishes, cured in the details and authentic flavors. the kind cook at the end of dinner wanted to ensure that everything had gone well. discreet and accurate service. a jewel immersed in the countryside of the village. absolutely appropriate price for the menu. in the morning we wanted to conclude with breakfast (pain au chocolat and croissant butter, fresh bread, yoghurt jams),. another small coconut for guests. congratulations to the owners

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the positive recommendations of this restaurant confirm when you are in front of your plate, the dishes are nicely presented and the flavours of the terroir are present. The service is very fluid and without pressure. Probably a certain reflection in the establishment of menus, because many dishes simmered in order not to have long waiting times in the kitchen, from our point of view, this trick does not alter the gustative quality of our menu, bravo...We also took a simple bite of burgundy and we did not regret our choice.Bravo to this young team.

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a restaurant that I don't recommend to anyone, menu with a single price 28 euros, on the map that confit dishes, dishes served in containers impossible to eat, more the containers are dried, no presentation of plate, even the cassoulet served in a small square very difficult dish to eat, the dessert doesn't speak of it you are served a panna cotta in a pot to confiture good Mother. I prove by my photos attached;.

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well overall, reception a little cold, very flexible bedding (each taste..) but is very good for a night of passage in the area. No meals or ptit dej' - didn't notice.

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