La Table des Templiers

The story

La Table des Templiers in Rosières: Seasonal Cuisine & Gault&Millau Recognition

The chef and the kitchen

At La Table des Templiers in Rosières, chef Cédric Bossuyt steers a seasonal cuisine rooted in the character of its castle farm environment. The establishment secured a 13-point rating from Gault&Millau, acknowledging the care taken in the dining room and the evolution of the menu with the seasons. Renovation work continues on the wider farmhouse complex, but the restaurant space and terrace remain fully operational for guests.

Signature plates and flavors

The menu showcases precise techniques applied to high-quality ingredients, starting with a concassé of lobster served alongside confit tomatoes and a chilled pea velouté. Roasted turbot pairs with white asparagus and savory, while duck liver presents a balance of savory depth and sweetness via strawberries, smoked salt, and a port reduction. Irish beef fillet encased in a mushroom crust accompanies sautéed girolles, and the lamb crown arrives finished with herb butter, illustrating the seasonal cooking that anchors the offerings.

Dining atmosphere and finishes

Set menus follow a table-sharing format where the entire group receives each course simultaneously. Desserts conclude the meal with options like a mille-feuille layered with red fruits and pistachio cream or a frozen chocolate bar topped with salted caramel streusel. A selection of cheeses offers an alternative finale for diners preferring savory notes. Visitors benefit from private parking and a dog-friendly terrace, allowing the experience to extend outdoors during pleasant weather within this seasonal kitchen.