Domus

Domus is a village restaurant in Mont‑près‑Chambord that presents itself as a welcoming "home" (Domus in Latin) inviting guests to share moments of discovery. The project arose from a desire to return to basics and to express the team's culinary know‑how after training in prestigious houses; Benjamin Astier trained at La Tour d'Argent, L'Auberge du Jeu de Paume and the Ritz Paris, and the team includes front‑of‑house Amélie and cook Jérémy. The kitchen prioritises seasonal produce, short supply chains and handmade preparations (everything is homemade except the bread), with partners among growers, bakers, vignerons, meat and dairy producers; the restaurant holds a Bib Gourmand and displays local affiliations and awards on its site. Domus welcomes guests "as at home" in a friendly, warm atmosphere; the dining room is described by guests as spacious, luminous and tastefully decorated with attentive service. The cuisine is modern French rooted in seasonal produce and traditional techniques — peeling, careful cutting, gentle colouring, slow simmering and precise seasoning — with inventive touches; menus change with the seasons and vegetarian adaptations are offered on request. Benjamin Astier (Chef). Specialties include Perfect egg with candied parsnip and poultry jus; Pearl cod with vanilla‑roasted cauliflower and beurre blanc; Veal Rossini with truffled parsley root; Confit duck with garam masala, creamy potato and mint‑coriander yogurt; Scallop carpaccio with grapefruit and watercress bavarois; and Comté cheese prepared in the style of a fondue.