Le Biquin d'Or sur Ferrieres-En-Gatinais

12/11/2025: Hello, we had dinner on Saturday; it was the set menu for the month of gastronomy. The price reflects the quality of the meal, which was good and plentiful. The ravioli starter had a nice texture, and the balance between the foie gras and mushrooms was interesting. For the main course, a poultry selection, the fried drumstick was rather dry and greasy. The major drawback was the cheese course. We arrived at the cheese course unprepared, so we expected something light and refreshing. Imagine a thick individual roll, split in half lengthwise, very lightly toasted, with half a goat cheese on each half—cold and hard inside, the outside blackened, no doubt by an overheated salamander grill—along with a generic mixed salad. There was no subtlety whatsoever. A few leaves of lamb's lettuce, for example, with an original dressing, perhaps in the English style? Citrus-flavored, for instance, not lemon, but a velvety citrus fruit. And a toasted goat cheese, small and subtle, again served not on a thick loaf of bread but on a small, toasted slice. The dessert was good. The wait was over until the very end with a very fresh and perfectly executed macaron. The service was good; the two servers were pleasant, attentive but not intrusive, and they received their tips. The dining room was cool; a little heating would be welcome.

12/11/2025: We discovered this restaurant during the month of gastronomy. The service was impeccable and the food very good (so fresh that we even had foam with the mushrooms!).