Moris

The story

Moris, Vendôme – Modern Cuisine with Michelin Recognition

A restaurant by the river

Moris sits at the edge of Vendôme’s pedestrian street, next to the Pont du Change, with windows that look out over the Loir. The interior was designed by architect Frank Minnaert, who chose zellige tiles, terrazzo flooring, and brass accents to create a space that feels both warm and distinctive. Outdoor seating is available when weather permits, and the restaurant is wheelchair accessible.

The kitchen and the chef

Since May 2022, the kitchen has been led by Chef Amaury Lempernesse. He trained in France and abroad, notably with Rémy Giraud at Le Domaine des Hauts de Loire and with Frédéric Arnault at La Maison Tourangelle, before returning to his hometown of Vendôme. He works with a small, reliable team including Jean, Saïdu, Isabelle, and Victor.

The menu changes every month, following the rhythm of the seasons. Lempernesse builds his modern cuisine around fresh, raw ingredients sourced from short supply chains. The cooking is straightforward and precise – a jus or a sauce always supports the dish, and the desserts are described as “cook’s desserts,” meaning they are generous and unfussy.

Wine and producers

In the dining room, Michel Vaz and Claire Mathon present a wine list of 150 references, including about twenty wines by the glass. The selection focuses on natural wines – no additives, little or no sulfur – built through years of meeting winemakers across France and beyond.

Moris makes a point of naming its producers and vignerons, believing that their work is the essence of the restaurant. Among them are Les Serres de Huisseau for vegetables and fruit, Domaine les Gauchers, Domaine Cyrille Sevin, Les Fosses Rouges, Ô Délices Fermiers for free-range eggs, and Domaine Le Clocher.

Recognition

Moris earned a Michelin Recommended distinction in 2026, a mark of the kitchen’s consistency and the care that runs through every part of the experience – from the seasonal cooking to the attentive service.