La Table des Prés,
the hotel’s restaurant
La Table des Prés is the hotel's restaurant, tucked away at the back of the house, hidden from view in a walled garden.
The dining room is set beneath a glass roof, the former colonnaded gallery of the Sisters’ residence. It is framed by two small pavilions—the pantry and the winter garden—which offer more intimate spaces for small groups of diners. The glass roof opens widely onto the enclosed garden, which serves as the restaurant’s terrace.
Opening hours
Wednesday to Saturday: Dinner only
Sunday: Lunch
Capacity
30 seats
Our Chef
Stéphane Renaud
Stéphane trained as an architect and interior designer, a background that helped shape the unique identity and character of the Les Prés project. A passionate cook since childhood, Stéphane encountered renowned Michelin-starred chefs such as Paul Bocuse, Joël Robuchon, Alain Ducasse, and Christine & Michel Guérard during his former career at Pierre-Yves Rochon, where he worked on restaurant and hotel projects.
These encounters sparked his curiosity and deepened his love for cooking, ultimately leading him to a bold decision: to change his life and make his passion his profession by embarking on this ambitious project with Éric.
In 2022, Stéphane pursued formal training in cuisine and pastry at the Escoffier School at the Ritz in Paris, to acquire the foundational skills of a demanding craft that cannot be improvised.
The cuisine at La Table des Prés is rooted in the countryside: simple yet generous, focused on the quality of local ingredients and their thoughtful presentation. The dishes are designed to preserve the purity of flavors and encourage sharing, guided by a philosophy of simplicity and harmony. The menu is intentionally limited and frequently renewed to ensure La Table des Prés remains dynamic and attuned to each season.
Our products:
local and seasonal
We primarily work with local suppliers and producers. This approach guided us during the renovation of the house, and it forms the foundation of our philosophy for the restaurant. We are convinced that through partnerships and collaboration with local actors in the Perche, a cuisine of quality, richness, creativity, and constant renewal will emerge.
We supplement our supply directly from our vegetable garden, which provides us with herbs and vegetables. In a few years, some of the fruits on the menu will also come from the orchard we have recently planted.
We prioritize short supply chains, and our menu evolves with the seasons. The vegetable garden complements this local sourcing, and we have built a composting system tailored to our project to return the fruits of our labor back to the soil.
