Auberge des Templiers

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Auberge des Templiers – Michelin-Starred Modern Cuisine in Nogent-sur-Vernisson, France

Auberge des Templiers – A Michelin-Starred Escape in the Loiret

Just over an hour from Paris, the Auberge des Templiers sits in a six-hectare park of century-old oaks and rhododendron-lined paths, a family-run Relais & Châteaux in Boismorand, near Nogent-sur-Vernisson. Here, the kitchen holds a Michelin star for its modern cuisine – a cuisine that draws on the Loire Valley’s best products and the rhythm of the seasons.

The chef orchestrates a menu that is both grounded and surprising. Seasonal dishes such as green asparagus on a corn crisp with Gâtinais saffron yogurt, or milk lamb roasted over charcoal with new and fermented carrots, show a clear respect for local ingredients. The cooking is contemporary but never fussy, letting the produce speak. A recent Easter menu also featured skate wing confit in brown butter with artichoke and wild garlic cream, and a trilogy of goat cheese from the nearby Ferme du Merisier. Desserts, like a strawberry paired with rocket and its own juice, keep the same bright, direct approach.

Wine is a serious affair here. The cellar holds 650 references, with vintages that span more than a century. Chef Sommelier Laurent Rigollet curates the list and offers pairings by the glass, building a narrative through the meal that adapts to each guest’s taste. For those who prefer a more relaxed setting, the property also runs “Le Boudoir,” a bistronomique restaurant where the same product-driven ethos is served in a simpler format.

The dining room itself is part of a larger estate that includes 20 rooms and suites spread across a cottage, a thatched house, and a manor. In summer, meals move to a terrace beside the pool; in winter, the bar’s fireplace and English-style armchairs invite lingering. Whether for a full gastronomic evening or a lunch under the trees, the Auberge des Templiers offers an experience rooted in genuine hospitality and a refined, unfussy take on modern cuisine.