The story
At Octave in Garennes-sur-Eure, chef Romain Meder applies his training from the Hôtel Plaza Athénée to a refined French bistro menu. A massive rotisserie anchors the kitchen, driving a disciplined approach to everyday ingredients. His background under Alain Ducasse shows in how he balances smoky grilled proteins with equally careful vegetable preparations. This precise execution recently earned the kitchen a spot on the Le Fooding guide, recognizing the way traditional techniques meet seasonal sourcing.
Charcoal roasted sausage arrives alongside toum, a Lebanese garlic sauce that cuts through the richness of the meat. The kitchen also prepares a large zucchini stuffed with its own spiced pulp, served next to a crisp yellow carpaccio and charred fig leaves. Pastry chef Iris Fumey finishes the meal with ripe cherries, fennel confit, and a light fromage blanc ice cream. This bistro cooking style keeps every component distinct on the plate.
The dining area sits inside the Domaine de Primard, a property once owned by Catherine Deneuve and now managed by experienced hospitality developers. Dried floral arrangements soften the walls while natural light fills the space during afternoon service. Outside, wooden deckchairs face a ring of rose bushes. Vegetarian guests frequently request the stuffed courgette, which relies on simple spices rather than heavy sauces. Service runs smoothly between the indoor tables and the outdoor terrace.
Recognition
