After 25 years in Australia and many careers ranging from Air-Stewardess, to Festival director, restaurateur, event and food consultant, I have put down the suitcases at the Echalier for the time being. Conscious of an ever changing world, I have nevertheless always cooked all the dishes in my kitchen, ignoring the many shortcuts the restaurant industry can use now. I have built since taking over in 2004, a large web of local and organic producers who have become friends.
The supply of seasonal vegetables is now secure with the organic garden of Fussy, the famous “Crottin de Chavignol” (local goat’s cheese) is supplied by a local organic cheese maker, the organic apple juice and “fromage blanc” delivered weekly respectively by M. Clavier and the Patrouillats farm and many others.
The meals proposed at the Echalier are a medley of food cultures encountered in my travels as well as traditional French dishes. I play with spices and flavors but always ensuring that the produce is of the highest quality. The menus are conceptualised daily and written on a blackboard where you will find a choice of 2 entrees, 2 main courses and 2 desserts.
A rich wine region is also at our doorstep and I can propose many local wines to match your meal from the world renowned Sancerre to the up and coming Quincy or Reuilly.
Bourges is also a stone throw away from the Echalier and its medieval centre is well worth a visit as well as the Palais Jacques Coeur. As I have often been a guide to many travellers from Australia and other part of the world, I can advise you on the best places to visit and where to purchase some of our good produce..