In the heart of the Loire Valley region, in the Loir-et-Cher department, Les Sources de Cheverny is home to a Michelin-starred gourmet restaurant. Nestling in the heart of the verdant estate, Le Favori is striking for its contemporary architecture and noble materials, with wood and velvet. The sober, luminous dining room echoes the omnipresent natural surroundings. The panoramic view over the gardens and natural pools will leave you breathless.
The creative and committed cuisine of chef Frédéric Calmels
It's in this elegant and intimate atmosphere that you'll be seduced by the creative and refined cuisine of chef Frédéric Calmels. Originally from the Aveyron region, he has acquired a wealth of experience in the kitchen throughout his career, which has included stints in renowned establishments with prestigious chefs such as Senderens,
La Table du Lancaster and La Tour d'Argent. He also spent six years working with Jérôme Banctel, first at La Réserve Paris as Sous-Chef and then at La Réserve Genève as Executive Chef. Since 2020, he has been putting his expertise and passion to work in the kitchen of Le Favori, the gourmet restaurant at Les Sources de Cheverny.
Chef Frédéric Calmels draws his inspiration from the surrounding countryside. He takes great pleasure in showcasing the richness of the Loire region's wines, vegetables and game in a personal, committed style of cooking whose main hallmarks are the acidity and depth of the juices. In his dishes, vegetables are often the main players, accompanied by fish, meat and game carefully selected from the Grand Ouest region. All this is enhanced by a skilful use of herbs, plants and spices.
Immerse yourself in the gastronomic world of Le Favori, from Loir-et Cher
The 4 or 6 stage Favori menu invites you to take a real journey through the Loire Valley and Sologne. The sometimes daring combinations of flavours are unquestionably perfect, like the white Sologne asparagus with Granny Smith apple marinated in cider vinegar and camelina oil, the confit Jerusalem artichokes, Sologne hazelnuts and roast Aveyron veal sirloin, or the straw-skin onion glazed with black truffle juice, combined with mature Selles-sur-Cher goat's cheese. You'll have fond memories of these delicately flavoured dishes, which feature fresh, seasonal local produce, or regional specialities revisited with creativity and originality.
In the dining room, Tristan Rabache, the Maître d'hôtel, and Thibault Delpont, the Head Sommelier, orchestrate your culinary experience with masterly hands, enhancing it with oenological pairings based on local wines or renowned references from beyond the Loire. With its inventive and refined cuisine, soothing setting and breathtaking views, Le Favori is a gastronomic restaurant not to be missed during your stay at the hotel, just a few kilometres from Cheverny.