Restaurant de l'Etoile sur Troyes

We shared a very good meal. The portions were generous and the service was excellent. We will gladly return to this restaurant 😊

A simple and friendly restaurant! I thoroughly enjoyed my meal! It's not haute cuisine, but as I said, it's simply delicious, well-seasoned, and the portions are generous (perhaps that's why some find the prices a bit high). They have a good menu, and especially a daily special that changes every week :) Plus, the owners were lovely, thank you!

Excellent value for money / setting / service!

Very friendly lady, received quite late despite, had a delicious meal and enjoyed it immensely!! With thanks.

We wanted to try Troyes' specialty and we weren't disappointed. This andouillette sausage with its Chaource cheese sauce was delicious, perfectly grilled, and not greasy at all. The sauce was wonderfully smooth and the mashed potatoes were homemade. The waitress (formerly from Marseille) was attentive, considerate, and offered helpful advice. We had a wonderful time in this beautiful city.

A wonderful discovery. Very friendly welcome. Excellent service and food!

L’Étoile de Troyes: the last known sanctuary of the republican calf's head. Don't overthink it: here, you have to come for the calf's head with gribiche sauce and a Couronne cake. Jacques Chirac would probably have asked for a loyalty card and considered temporarily relocating the Élysée Palace to Troyes. Because here, there's no "revisited calf's head," deconstructed, decarbonized, or presented on its nostalgic caper emulsion with an existential potato reduction. When you order a calf's head, you get a calf's head. A concept that became revolutionary enough in 2026 to warrant mentioning. And it's excellent. The real deal. Traditional. Generous. The kind that clearly never felt the need to be revisited because it was perfectly fine where it was. At the helm in the kitchen is an unlikely Laurel and Hardy of Troyes' culinary scene, with a slight Thomson and Thompson vibe. You congratulate the first: "Your calf's head is fantastic!" "Thank you, we make it the traditional way, like in the old days." And immediately the second: "I'd go even further: the traditional way, like in the old days." At that precise moment, we understood that Laurel and Hardy had had children with Thomson and Thompson and that they had opened a restaurant in Troyes. The service happily plays along with the local color. Here, you don't come to witness the meticulously choreographed ballet of the Ritz or a demonstration from the Lausanne Hotel School. Everyone is moving about, someone is looking for something, Laurel passes by, Hardy passes by again, the owner keeps a watchful eye, the husky demands its due, and, against all odds, your calf's head arrives. And then there's the true owner of the place: the husky. Magnificent. Adorable. And clearly suffering from a severe addiction to abdominal massage. The protocol is extremely simple: once the first scratch is done, your hand no longer belongs to you. She, and she alone, decides when the service is over. In case of a cramp, there seems to be no exception. So you have to coordinate with the other customers. We recommend coming in groups of four: two eat, one drink, and the fourth takes care of the husky. Rotate every ten minutes. If you're short-staffed, negotiate a shift with the next table. We still don't know if the dog belongs to the restaurant or if the restaurant belongs to the dog. After observation, the second hypothesis seems much more likely. All this unfolds under the watchful, tender eye of the owner, a tear of affection catching in her eye as she watches her dog being dutifully scratched by the customers. A second tear mysteriously appears when you take out your credit card. Rest assured: it remains small. The value for money is frankly very reasonable. The overall atmosphere is somewhere between a semi-rustic French bistro, Laurel and Hardy, a French Twist, and an impromptu gathering of characters who, theoretically, should never have met but who, for some unknown reason, work perfectly together. Tattoos welcome. A sense of humor is recommended. Dietary restrictions should be left at the door. The servers are friendly, the atmosphere is lively, the cuisine isn't striving for a doctorate in gastronomic semiotics, and the calf's head is excellent. In fact, we only tried one dish: the calf's head with gribiche sauce. We are therefore completely unable to provide you with any information about the rest of the menu. And since we'll be ordering the exact same calf's head again next time, this situation is unfortunately likely to continue. A highly recommended spot for anyone who still believes that a traditional dish doesn't need to be "revisited" to be excellent. Long live calf's head, Laurel, Hardy, the owner, and especially the husky! And if you go: warm up your fingers before you go in.

Excellent food and top-notch service!

A little disappointed by the dish that made this establishment famous: the renowned calf's head. In the past, this dish was served with much more generosity. This was immediately apparent on the plate: the flavors were vibrant and the experience was truly enjoyable. A friend of mine, a long-time regular at this restaurant, also noticed this decrease in the generous portions. It's a shame, because calf's head is an iconic dish of the restaurant, and practically an institution when you consider French culinary tradition—a dish that Jacques Chirac, a great lover of calf's head, was particularly fond of. An experience that was still decent, but which, unfortunately, didn't leave me with the impression I had hoped for.

Excellent lunch at L'Étoile de Troyes. The daily specials were superb: the hake fillet with sautéed zucchini was perfectly cooked, and the calf's liver with homemade fries and onion sauce was a real treat. Generous portions, quick and efficient service. Highly recommended!