Le Pavillon Bleu

Le Pavillon Bleu is a hotel-restaurant gastronomique on the banks of the Loiret in Olivet, Michelin Guide recommended. The chef combines contemporary and traditional French cuisine, working seasonal regional products—game, mushrooms and vegetables. Owners Agnieszka and Bertrand Béreaud and their team oversee discreet, efficient, high-quality service. An on-site matured-meat cellar houses côte de bœuf matured by race and priced by weight, and a small hotel of charm offers eight rooms. Specific menus — Sunday carte, midday express menu, seasonal prix-fixe — private receptions for weddings and groups, and a silent ecological electric boat to discover the Loiret. A summer terrace runs along the Loiret; inside, a cosy, cossue dining room in a converted boat hangar displays works by local artist Marzena Lavrilleux and offers indoor seating arranged for intimacy. Cuisine blends modern and traditional techniques, emphasizing seasonal, regionally sourced ingredients and freshness; menus feature Terre & Mer, matured meats and market-driven 'tendance du jour' plates. Specialties: Pressé de joue de bœuf, Poulpe grillé, Foie gras de canard mi-cuit, Côte de bœuf maturée, Saint-Jacques rôties and Filet de bœuf façon Rossini.