Auberge des Templiers sur Boismorand

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!

Beautiful decoration, good test,

Excellent family birthday evening. The team takes great care.

1st experience in a Relais & Châteaux. Magnificent setting. Remarkable establishment. Neat and very attentive staff. Exemplary cleanliness of the room. We highly recommend this Inn.

Impeccable service Exceptional lunch Small reservation problem finally resolved THANKS

Cette auberge a un charme fou mais je déconseille d'y boire un expresso ! 7 € le ☕ sans gâteau, rien en accompagnement ; c'est vraiment exagéré, je préfère le Grand Hôtel à Cabourg ; (moins cher et 2 madeleines Proust) ; c'est une autre prestation et il y a la mer. Les Templiers, c'est juste le Loiret.

Petit séjour bien agréable pour égayer un morne mois de janvier. Tout a été parfait et nous reviendrons. La cuisine très raffinée et délicieuse, mais il faudrait la proposition d une 3e possibilité pour le plat principal. Merci pour votre accueil .