The story
On the banks of the Loire in Orléans, Chef Tristan Robreau runs a kitchen where nothing stands still. “Sans partage la passion n’est rien,” he writes – without sharing, passion is nothing. That philosophy drives the cooking at Le Lièvre Gourmand, a restaurant that has earned a Michelin star for its high-quality, inventive cuisine.
Robreau describes his style as a fusion – a deliberate, personal blend of local French ingredients and the bold flavours he discovered during his travels through Asia. “Rien n’est figé chez nous,” he says: nothing is fixed. The menu changes with the season and with his mood, always respecting what is fresh.
The result is dishes that read like a map of that journey. A starter of asparagus comes with a Thai vinaigrette and sandre (pike-perch). Snails appear as a chawanmushi with black garlic. Turbot is paired with a miso sabayon, and grilled trout gets a kabayaki treatment. Sweetbreads are served laap-style with sticky rice; pork gyoza arrive with a satay sauce. Even the desserts follow the same route: dark chocolate with Madras curry, a warm lemon soufflé with ginger sorbet, and a coconut creation with fresh coriander.
Diners can choose from several formats. At lunch (Thursday and Friday only), a two-course menu is available. The full experience offers three, four, or a “grignotage” tasting menu of six courses for those who want to taste everything. A cheese trolley is an optional addition, as is a four-glass wine pairing.
Le Lièvre Gourmand sits at 28 quai du Châtelet, a stone’s throw from the river. It is open for dinner from Wednesday to Sunday, and for lunch on Thursday and Friday. The restaurant is closed on Monday, Tuesday, and Wednesday lunchtime.
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