Regional specialities
Le Pâté de Chartres
This is a pâté en croûte made from meat (pheasant or partridge, or more often duck) with a heart of foie gras.
It is served cold with a green salad.
Every year, the “Festival national des pâtés en croûte des provinces françaises” is organised by the Confrérie des fins gourmets euréliens: The 2nd prize for the Pâté de Chartres de Perdreau was awarded in 2023 to the Cochon Dingue, one of our best addresses in Chartres.
La Feuille de Dreux
This is a creamy cow’s cheese with a bloomy rind that is fairly low in fat. It is decorated with a chestnut leaf to give it a woody flavour.
It has a finer taste than Camembert.
Les Mentchikoffs
Delicious chocolate bonbons filled with praline and coated with a thin layer of Swiss meringue.
They look like little clouds, and are just as light!