Autrement

Autrement is an inventive, refined gastronomic restaurant in Beauvais run by Chef Eric Minart and his wife Sophie. The kitchen presents a contemporary interpretation of French cuisine that blends tradition with international influences and prepares creative plates exclusively from fresh, seasonal products. It works primarily with local suppliers—butchers, farms, bakeries and regional producers—to highlight terroir ingredients. Eric Minart trained at the Lycée hôtelier du Touquet and at École Lenôtre, joined Joël Robuchon’s brigade early, and worked in distinguished Paris and Pays Basque houses before returning to the Oise to open his first restaurant in Beauvais. The restaurant holds several recognitions: presence in the Guide Michelin 2025, the Restaurant de Qualité appellation, a high score for the Label Qualité Commerce, the Jeunes Talents de l’Oise award and local community prizes. An exclusively French wine list of more than sixty-five references is selected from small growers and larger estates, and the dining room can be privatized with personalized menus by the chef. The dining rooms have been fully renovated with contemporary, comfortable and convivial decor that creates a chic yet relaxed atmosphere. A glass refrigerated wine cellar is visible at the rear of the dining room, and a welcoming, colorful terrace is used in summer. The cooking is modern, refined French cuisine with inventive compositions that combine tradition and world flavors. Dishes are prepared from fresh seasonal ingredients and renewed regularly, and the chef offers set menus, a discovery format and carte blanche tasting formats. Eric Minart is the chef. Specialties include Filet of beef with "sauce tigre", Pavé Orloff revisited with manchego, Pithiviers à plume, Tournedos smoked with hay and Paris-Brest (dessert).