Just a few minutes from Paray-le-Monial, Nicolas Martin’s restaurant is a wonderful culinary destination in the heart of the Charolais region. Having trained under Jérôme Brochot and at the Troisgros establishment, the chef brings a solid background and a broad perspective to the table, offering dishes made with premium ingredients and a refined dining experience. Start with summer truffles and smoked butter in ravioli, followed by lobster with carrots and head stock, ribeye with oxtail and parsley, or the famous AOP Charolles beef tenderloin with foie gras and reduced sauce. To finish, a must-try is the warm Grand Marnier soufflé with orange-carrot sorbet, or a dessert of strawberries and Vichy pastilles.
