The story
L'Orangerie, set in the historic Orangerie des Trois Roys, brings a refined seafood cuisine to Rambouillet. Since 2011, the restaurant has revived the site's gastronomic tradition, which dates back to the 17th century when the building housed the first school in the town. Today, chef Guillaume Chapelle leads the kitchen, offering a menu that changes with the seasons and his inspiration.
The restaurant's philosophy is rooted in simplicity, taste, and pleasure. Specialising in seafood, the kitchen works with caviar, oysters, scallops, and frog legs, while also preparing meat dishes for those who prefer it. Every ingredient is chosen for quality and seasonality, and the chef's creativity ensures each plate is a surprise. The Michelin Guide has recognised L'Orangerie with its Assiette Michelin, a mark that rewards good produce and skilful cooking.
The dining room is modern and luminous, opening onto a private garden where a terrace is set up during the summer months. The space also includes a wine cellar and a smoking room, making it a place where both connoisseurs and casual diners feel at ease. The service is attentive, with staff who know regulars' preferences for wine or champagne.
The menu evolves throughout the year, and the kitchen regularly reinvents its starters, main courses, and desserts. A meal might finish with an assortment of mignardises and a fresh, refined dessert. The restaurant also works with L'Orangerie Marée, a local fishmonger and delicatessen, ensuring the freshest seafood reaches the table. L'Orangerie is open for lunch and dinner from Monday to Friday, offering a gastronomic experience in a setting that blends history with modern comfort.
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