Auberge de Bagatelle sur Yvre-L'Eveque

Incredible experience, first starred restaurant, and first in the category of high-end gourmet restaurants. No words could describe this experience, whether it be the professionalism of the staff, the quality of the ingredients and the recipes created. A big thank you to the whole team.

We had lunch in this superb restaurant on July 1, 2023 for our 45th wedding anniversary. Very beautiful moment.

First and great experience with my sons, we enjoyed everything, from the welcome, to the tasting menu and the service, the staff is very friendly

Excellent restaurant, very good quality products, good service but missing a few smiles. To recommend

Great culinary experience. Everything is perfect, nothing to say. The staff is very pleasant. I recommend this place. Mr Cornille’s wine is delicious.

Evening with our 2 children, and first experience in a starred restaurant. We loved the atmosphere, the welcome, the place. We took the time to taste the choice dishes, in short, what a dream world. We stayed 3 hours and yet we didn't see the time passing.

Very nice discovery. We chose to take away for personal reasons (11 people) the whole team listened to us from ordering to delivery, no false notes and most importantly a menu that lived up to their reputation. I highly recommend. Looking forward to meeting you in your restaurant

Coming alone to dine at the restaurant on Friday evening, I was extremely well received. The welcome is warm, the chef takes the time to greet his guests and the room is refined. The service is discreet and professional, special mention for the sommelier who gives very good advice. Being vegan, I was captivated by the brigade's ability to satisfy my requirements and pleasantly surprised by the adaptation of the products on the menu. At no time did I feel like I was any different and the attention I received was the same as the rest of the customers. The attention to detail is exceptional both in the decoration and in the atmosphere and the various small services. I had a great time and recommended this establishment.

An idyllic gastronomic break We had the opportunity to try the Valentine's Day menu proposed by the chef during our visit last Saturday evening. From reception to departure, we had a wonderful time. The room manager was very welcoming, like the waiters who were particularly discreet, professional and efficient. The sommelier accompanied us throughout the meal, offering us a particularly fair and pleasant food and wine pairing, we really enjoyed our moments of discussion and the resulting tastings, a big thank you. We really have the impression that the sommelier took pleasure in showing us his selection and this undeniably contributed to making this moment a unique one. Great discoveries including an excellent white Pessac Léognan whose name I will treasure! As for the cuisine, what can I say except that it was simply impeccable and delicious, from appetizers to desserts: a flawless journey for chef Jean-Sébastien Monnet and his teams. We started with the particularly refined scallops from the Bay of Seine with its caviar, beets and roasted pistachios. The tasting continued with the St-Pierre des Côtes Bretonnes roasted in foamy butter, the blood orange marmalade and the lamb's lettuce cream really brought relief to this delicate fish! I continued with a wild venison fillet, cooked absolutely perfectly, the foie gras and truffle completed the picture. The choice of accompanying wine was perfect, a very pretty St Julien from one of the best vintages of Bordeaux (2015)! My wife tasted a very nice sole cooked at low temperature and rolled in a sheet of black wine. I couldn't resist the urge to taste it, especially since the dish was accompanied by my wine. heart of the evening (Pessac blanc). After the particularly popular cheese cart, we ended our gastronomic journey with the pre dessert, a cloud of reunion vanilla with a veil of rose jelly and a sorrel sorbet, it was divine! A pink strawberry gin enhanced the tasting. The last dessert was intended to be hotter, not to say aphrodisiac, since it combined ginger sorbet, chocolate and jalapeno pepper for a sensual, original and elegant end to the meal. Ultimately, we had a wonderful time thanks to all of the Chef's teams and would like to sincerely and warmly thank you! See you soon Chief. Remi

It’s faultless for the Chef and his team! We had the chance to dine recently at the Auberge de Bagatelle and enjoy a refined and sought-after menu. Saint Jacques, Saint Pierre, low-cooked sole, sorrel vanilla combination or even chili chocolate, exceptional dishes revisited to perfection. The sommelier and his food and wine pairing perfected the picture! There was nothing to complain about the selection of drinks which complemented the dishes! An efficient and discreet team. A big thank you to the Chef and his entire team for this exceptional gastronomic moment!