I have been wanting to visit @lechampsauvage Le Champignon Sauvage for years so I was chuffed to bits to finally be able to last year. 35 years open, and I’m pretty sure they have held a Michelin star for most of that time. It was a pleasure to meet David who in 35 years has never missed a service and his wife who was taking care of the dining room with warm and friendly charm. What an example to the industry. The alumni of this restaurant have quite a few stars of their own now. I do hope that they continue to prosper. Chatting to David in the kitchen it was clear that recruitment is a challenge at the moment (just David and one other chef cooking), that I hope they can overcome. Highly recommended if you in Cheltenham or near by.
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CURED AND SEARED CORNISH RED MULLET, TARTARE, WASABI MAYONNAISE, DASHI GEL
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Beef short rib, parsley cream & onion dumpling
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BRECON VENISON, HONEY BRAISED SALSIFY WITH MILK CRUMBS, COCOA GRANOLA
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LEMON, MERINGUE, HONEY, YOGURT SORBET
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Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
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