After a walk in the Sologne forest, refuel at the restaurant of the Auberge du Cheval Blanc. Tomette floors, beams, hunting trophies and dark wood: a whole country ideal is resurrected here! Terrine of duck foie gras, fricassée of veal kidneys à la berrichonne: the owner meticulously cooks up a homage to tradition.
- MICHELIN guide inspectors
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