9 Gourmet stopovers around France

Camping has not always conveyed an image of comfort and quality in our minds; for some it simply boils down to barbecue parties and boules. Surely these two aspects of a camper’s life are inherently linked to open-air holidays, but alone do not sum up a different and extremely pleasant side of camping - dining out. Therefore, many campsites would even prefer that you give up your barbecue evenings on occasion and sample the sumptuous cooking of their chefs. Bon appétit…

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 Kawan Village Lac de la Liez

Camping has not always conveyed an image of comfort and quality in our minds; for some it simply boils down to barbecue parties and boules. Surely these two aspects of a camper’s life are inherently linked to open-air holidays, but alone do not sum up a different and extremely pleasant side of camping - dining out. Therefore, many campsites would even prefer that you give up your barbecue evenings on occasion and sample the sumptuous cooking of their chefs. Bon appétit…

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 Bois Soleil

The restaurant of the campsite Bois Soleil is just 3 years old, but already offers an excellent menu and several fine seafood-based specialities. A rather obvious choice in view of the site’s situation at St Georges de Didonne (opposite l’Océan) in a region deliciously devoted to its oyster farming and mussels. All dishes are made with fresh produce and prepared on-site. In addition to its fish and seafood, the menu also offers local specialities, such as foie gras maison (homemade duck liver) and magret de canard, reminding us that the Périgord is not far away.

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 Kawan Village Le Camp de Florence

Le Camp de Florence has taken the opposite path from that of most campsites, as the restaurant part was the first to open its doors. It was only later that the site was installed.Although the campsite became the Wynsberger family’s main existence, they did not forget its initial activity and maintained an excellent restaurant, naturally serving specialities of the Gers region. One may discover several duck dishes on the menu, namely foie gras aux fruits rouges (duck liver with red berries), salade gourmande au gésiers (gourmet salad of gizzards), etc. Do not forget the famous pruneau d’Agen (Agen plums) in the confit de canard aux pruneaux (duck confit with plums). Worth mentioning: during a heat wave the restaurant is equipped with an air-conditioned room.

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 Kawan Village Château Le Verdoyer

The Château le Verdoyer delightfully nestles in a stunning traditional setting. The shelter of its thick walls hosts a restaurant particularly appreciated by its guests, paying tribute to the succulent specialities in a region known for fine cooking.The restaurant opened its doors the very same year as the campsite; however, it is the present head chef, Pascal (since 7 years), that its reputation has taken on a different dimension.The menu evidently consists not only of several dishes based on local produce and specialities, such as the foie gras, gizzards and ceps, but also a fine choice of fish-based specialities. In addition, Le Château le Verdoyer proposes a regional dish based on local produce and accompanied by a glass of Bergerac wine (in association with the Limousin Nature Park).

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 Kawan Village Domaine du Château de l’Epervière

The Domaine du Château de l’Epervière, nestling in the heart of the Burgundy, one of France’s culinary regions “par excellence”, appears to be the perfect spot for a gourmet experience. And the Château de l’Epervière is definitely worth the stopover! The restaurant, housed within the walls of an elegant 16th century castle, pays justice to the best tables in the area. The site’s young chef proposes several specialities from the Burgundy region, such as the famous Boeuf Bourguignon and the Escargots of Burgundy (snails). In addition, you will certainly be tempted by his mouth-watering fish-based dishes.

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 Kawan Village Orangerie de Lanniron

The restaurant was for a long time housed in the building of l’Orangerie, but moved one year ago to the “Ferme de Lanniron”. In this particular setting it is difficult to think of serving anything other than traditional dishes; thus the name of the restaurant - “Le Potager de Lanniron”. The chef suggests theme menus according to the regions of France, followed by specialities from the six corners of the hexagon.When Brittany is ‘on the table’ one may sample a dish called cake aux oreilles de cochon sur lit de chou braise (pig’s ear cake on a bed of braised cabbage), variations on scallop dishes, fish from the market and crêpes bretonnes (Brittany pancakes).

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 Kawan Village Le Coin Tranquille

It would be rather difficult to list gourmet campsite restaurants without making a stop in the Alpes Dauphiné, namely le Coin Tranquille, as this site is inevitably linked heart and soul to its restaurant. The restaurant is, without the slightest doubt, the best expression of the site’s qualities, thanks to Gilles and Martine Vallon, the owners. The first meal was served in 1975 by Martine’s father, who decided to open a restaurant “for the pure pleasure of great cooking and in answer to the demands of his guests”. The instant success of this venture cannot be denied and presently extends far beyond the site’s grounds. Furthermore, it is Gilles who is in charge of the ovens.You will discover, amongst other tempting dishes, menus based on fish, such as filet de perche à la crème (fillet of perch in a cream sauce) and la raie à la grenobloise.

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 Kawan Village Les Ranchisses

Although they stand side by side, the restaurant and the campsite were originally two different entities. Philippe and Véronique Chevalier were responsible for the restaurant, whilst Philippe’s parents managed the campsite. It was only in 1990, the year Philippe and Véronique took over, that the campsite and restaurant became a single entity. At first, “the restaurant became in effect the spearhead of the campsite”, declares Philippe. You are invited to savour delicious specialities from the Ardeche based on chestnut, pork dishes or a homemade foie gras within the fine décor of a magnificent stone-arched room, or on the terrace in the shade of a linden tree. This year the restaurant will be expanded to house “La Braserade des Ranchisses”. The tables arranged under straw huts are equipped with integrated central grills on which the guests may cook their meat as they wish.

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 Le Lac de Panthier

The restaurant of the Lac de Panthier is undoubtedly the best of example of gourmet cooking in the world of campsite dining. Since two years now David Plet is the driving force in the kitchen of this beautiful site.This young chef made his mark amongst the great names before becoming chef in the restaurant La Luna (Paris, 16/20 in the Gault et Millau) and the Hotel du Golf du Château de Chailly (16/20 in the Gault et Millau). His excellent performance (finalist) in the “Toques Blanches” and the “Toques d’Or” only confirm his talent. At the Lac de Panthier he proposes a varied menu based on regional specialities, such as Snails, Epoisses, Chablis and Magrets de Canard à la Bière de Bourgogne (fillet of duck breasts in Burgundy Beer), all refined with succulent sauces.