Restaurant de l'hotel le Laurier

We had a very good meal here last week. Madam chef clearly knows how to cook and serves interesting food. And her son looked after us very well.

Around the corner from our hotel! Great Coq au Vin! The owner was very accommodating for my sisters Vegetarian request. Home cooked wonderfulness!

Wonderful evening in a charming, most French setting. Soupe au pistou and leg of venison in a red wine reduction were fabulous. Highly recommended on all counts.

A great little find. Choose off the ordinary menu not the fixed price menu. Its just as cheap and there are daily specials local crustations, scallops excellent, rabbit good too. I would go again. Not too expensive. Nice proprietor

Unlike several other restaurants in the area, we were welcome here with our dog. The place is really very charming. The food and wine fit perfectly within this setting and was truly delicious. The menu included typical French dishes brought in a culinary way. As a starter, we both ordered amandes de mer gratinées. After that, we enjoyed the pavé de boeuf tataki style with gratin dauphinois. Both dishes were very good but I was especially blown away by the dessert: panna cotta with fresh mango. As icing on the cake, the waitress was very classy, friendly and polite. Highly recommended!

We enjoyed an excellent dinner in a restaurant that we would like to find in each small French town. Those days are gone but not in saint satur. The menu card is quite original and is shown on a handwritten board. We recognized the coq au vin with many good references but we selected bothe the coquilles after a salad and an poached egg in a red wine sauce. It was well prepared and the evening became a superbe experience accompanied with, whatelse, a white Sancerre wine, but Bio! (la Moussiere of Alphonse Mellot). Dont hurry in Le Laurier. The white brigade is equally small as experiences. Elle est but tres sympa and assures great service. Moreover life is too short anyway.

we‘ve visited the restaurant L‘hotel le Laurier in September 2107. In general the restaurant was closed during that time, but as some guests stayed at the hotel, the owner offered that we could eat in the restaurant as well. The welcome was nice. For dinner we had the choice between three starters, main courses and one dessert or fromage blanc. The starter was nice, as main course we‘ve chosen the Andouillette, which is a very special sausage, made from stomaches and intestines. Even if it is a speciality, we owner should have told us a bit more, what it is (not just a sausage! The taste was disgusting...! The dessert was ok, fromage blanc was nothing special. After we’ve told the owner that...

We had lunch here twice in our recent stay in Sancerre. The first time was on a quest for escargots for our young daughter (who has a surprisingly keen appetite for them! ; the second was because the first was so good, and it did not disappoint at all. The escargots (not common in the Sancerre region were excellent, but for me, although the snails were delicious, the real star was the Coq au Vin the most intense, unctuous, rib sticking coq au vin I have ever had (and I pride myself on my own, so this is not said lightly . Whatever you do, don't miss dessert. The pastry chef has a real touch, and there was both a lightness of texture and a depth of buttery flavour to the desserts that I don't...

Arrived on a Friday in Sancerre for a wine weekend. Found the restaurant through the good references on Tripadvisor. The restaurant is out of the Sancerre touristic center. Approx 3km driving. Located in an old house. The maître welcomed us with full passion and presented the menu on a board. He made the right suggestions with first poached eggs in red wine sauce. It doesn’t sound a culinary experience but we can report that this was an incredible dish full of taste. A famous local French dish. Followed by the specialty of the house coq au vin and we finished with a dessert Peach poached in red wine. So we had a true wine menu. Quite heavy stuff but sooo tasty. The maître entertained the ent...