Auberge des Templiers sur Boismorand

Le nouveau souffle annoncé depuis le départ du chef Martin Simonart se fait attendre. La cuisine du chef Stroh est décevante au regard de celle de son confrère. Trop d'émulsions, trop de sauces, trop de sel, desserts effroyablement sucrés. Plats inutilement compliqués, dépourvus du raffinement dans la simplicité et la subtilité de ceux de son prédécesseur. On en sort très lourd. Accueil froid, mais personnel de service sympathique, sinon toujours attentif. Logiquement, le rapport qualité prix, naguère excellent, en sort dégradé. Espérons qu'il se ressaisisse rapidement.

Expérience gustative globalement très agréable lors de ce déjeuner en terrasse. Carte de vins assez exceptionnelle. Seuls petits bémols: - les menus 5 et 7 plats ne sont pas servis après 13h. On aurait bien voulu le savoir avant. - il restait l’équivalent d’un petit verre quand la bouteille a été débarrassée de son seau (à 120 euros la bouteille c’est dommage) - les derniers amuses bouches (petites tartes amandes aux baies rouges) n’étaient pas décongelées - on ne m’a pas apporté le dessert que j’avais commandé et on m’apporté un café que je n’avais pas commandé… vite corrigé cependant. Piscine accessible pour un supplément de 40 euros par personne (et 70 euros pour les non-clients)

Idyllic, calm, green setting Excellent swimming pool, the sun was shining. However, nothing for breakfast, only boiled eggs, 3 cakes, mini frozen pastries, chocolate coffee, a glass of pressed orange juice which they charge 28e per person! I found this scandalous!

We just had dinner. Excellent dinner but service too long

The restaurant, which was the reason for our visit, completely met our expectations. Excellent experience, we really want to come back and taste the duck pithiviers! The wine list is good reading, it was a very good evening. THANKS. Our room was pleasant, spacious, tastefully decorated, it also deserves a good rating, and the reception service deserves an even better rating.

Very beautiful setting And very good as usual

Disappointing experience at Chef Kevin Stroh's table, and even super frustrating: excellent raw material but a mixture that doesn't work. The cooking is well mastered with seasonal vegetables. However, there is a lack of taste on the plates. Typically, lentil amuse bouche: the raw material, lentils, are very good. But something was still missing. A touch of saffron or curry, or balsamic vinegar to awaken the taste buds. For an appetizer, it was a bit like the anesthetic effect of the lentil (the floury texture) when we were expecting something more impactful. Same thing for the combination of brunoise-cut beets (earthy) and perfect egg. Something was still missing. As for the morel dish: the morels were very good, very well prepared. But besides that: a potato starch cannelloni that was dry and rubbery and tasteless. What was the point? Finally, dessert: Mexican Vanilla: the vanilla was divine but the mixture was disappointing. Finger pistachio: I was unable to cut it normally. It's already a sign. And a combination that is not interesting in taste. As for the treats: chocolate caramel tart, which covers well when everyone is full. Once again, it was well done, but we expect more finesse from a starred restaurant. The bread and butter was very good! As for the service, it was approximate: a glass of Saint Estèphe had to be served with the meat. The waiter forgot it. On the other hand, on the bill, the glass appears well... Not cool.

We had lunch at the inn The new team has taken up the torch and is carrying on the traditions Refined cuisine, tuned... artistic Very warm welcome, available and competent staff PS: Surprisingly fewer “à la carte” choices than on the menu

On the occasion of a birthday, we had lunch at the Auberge des Templiers on Sunday March 23, 2024. I knew this establishment, run by Philippe and Françoise DEPÉE in 1991. Warm and considerate welcome. Efficient and discreet service. Attentive staff. Beautiful visuals in the presentation of the plates during the menu. Beautiful balance of flavors and play of textures. Cooking and seasoning perfect. Original service from Sainte Maure (Auberge Menu). This place has managed to keep its spirit and its timelessness. I highly recommend this beautiful address and I wish the best to Kévin STROH, recently arrived chef, his team as well as Guillaume DEPÉE (3rd generation) who has taken over.

An incredible vegetarian menu, discoveries in each dish. Great audacity from chef Kevin Stroh!