A L’ETOILE
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The boss, Jacky Brûlé, works for local agriculture. On your plates, you will find products manufactured in Eure-et-Loir: Conie snails in the form of pie or simmered in the poêlons, duck and Foie gras gras-le-Péneux, the blue de Beauce de Châtillon-en-Dunois, apple juice of Bailleau-le-Pins, and so on. Furthermore, the chef takes pleasure in tasting the bread it shapes from Farines-en-Beauce. His gâteau cake of Blé with orange zests makes happy. He also cooks the deer, which comes from a herding in Loir-et-Cher, which you will eat either by grilled or civet.
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