Over the years, Ludovic Beaugis is required in the gastronomic landscape of the Oise. Formed by a few big Parisian hats, including Antoine Heerah who was at the time in Festooned before he took over the Moulin de la Galette, Ludovic was also passed by the Royal Monceau and the Et by Guy Savoy. There was a need for courage to settle in Formerie, but also patience to bring to him the gourmets in the region. Today, we can consider that he has arrived, and as far as we are concerned, we are intimately convinced and our last meal has proved this once again: melba of tomato at the goat's chantilly or poêlés mushroom and its crisp ham in input then square of piglet and its shot apples or filet of mullet roasted to vegetable risotto and our favourite dessert, crystallized eggplant, badiane moss and its basil sherbet. Some think that the Laurent Table is now indispensable… We fully agree with that thought.
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découvre !! Tout d abord, un accueil.. chaleureux et professionnel. L amoureux de ses produits vient à vous avec une petite carte, simple et efficace. De l assiette au vin, il vous guide là où vos goûts se dirigent. La cuisine est originale et surprenante. Les produits sont frais. Nous nous sommes régalés et amusés.
Un conseil: à faire et refaire.