La Bergerie du Golf - Vasles

If we stay in the hamlet of Les Forges, there are few options for dinner. We make sure you visit La Bergerie du Golf restaurant once. This time we chose the daily menu that is a decent three-course menu. We had a salad with goat cheese as a deer, the so-called piece Du Boucher ( literally one piece from the butcher, a decent piece of beef) as the main course and a dessert for about 25 euros per person. Great value for money.

Beautiful location, a simple but tasty menu and child-friendly. Great place to drink while on a bike tour.

Well, it 's a fact that the restaurant has been under new management since January 2016. Prior to that the chef and his wife were very well respected for the way they ran the restaurant and the quality of the food. Not surprisingly then, many were very sad to see them leave, and all I have heard since then are negative comments verging on deliberate destructive propaganda. Terrible food , poor menu , don 't go there you 'll get food poisoning , it 's really gone downhill since the previous guys left , etc.. etc.. Of course, the only way to find out what it 's really like is to go yourself, which I did in August 2016, and in my opinion it 's still a great place to eat out. The setting of course remains marvellous, but I found the food excellent too across all courses. A lovely duck salad to start that was really a main course in its own right, melt in the mouth confit lamb with flavoured rice and a gorgeous lemon tart eaten in the warmth of the evening looking at a gorgeous sunset. Very French, so to the foreigner some of the menu items may seem strange, but that 's how it should be in my opinion. Bottom line, don 't write this restaurant off, I really don 't think you 'll be disappointed.

Excellent traditional French restaurant with an upmarket feel at the Les Forges golf club although open to all not just members. Good range of food on offer, or you can pop in for a coffee or beer.

Well, it's a fact that the restaurant has been under new management since January 2016. Prior to that the chef and his wife were very well respected for the way they ran the restaurant and the quality of the food. Not surprisingly then, many were...More