The restaurant is open daily from 12:00 (noon) to 2:00pm and 7:30pm to 10:00pm.

Closed on Monday and on Sunday evening.

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Laurent Clément, after having been in touch with starred tables and Relais & Châteaux, he disturbs tradition and gives birth to new innovative menus in the purest « Monarque » spirit. First of all he is looking to define a line of action and to work with the product, raw materials and colours. His different experiences at the "Castel Clara", at “Au Petit Blanc" as well as in Chantilly at "Tipperary" and at the "Hostellerie du Bas-Bréau” at Barbizon, allow him today to offer a diversified cooking. On the menu, he puts forward the products that he offers, in two complimentary versions or contrasted: for example the foie gras (fattened liver) as a pan-sautéed version or as sushi. Innovations and researches realized hand in hand with Nicolas Mendès.

Aged 25 years old, Nicolas Mendès obtained his cooking diplomas in Chartres then worked in several beautiful establishments including the "Auberge de Brabant" in Bailleau le Pin and at "La Tour d'Argent" in Paris. He came back in Chartres in 2006 to second Laurent Clément as a pastry chef. He realises desserts mixing childhood memories, local country products and rare ingredients such as its chocolate bar on shortbread with Vigan oil with spiced caramel served with a creamy Tagada strawberry and grapefruit iced parfait.