Le François-1er (Chez Bernard)

Frommer's Review

The premier dining choice in Fontainebleau has Louis XIII decor, winemaking memorabilia, and walls that the owners think are about 200 years old. If weather permits, sit on the terrace overlooking the château and the cour des Adieux. In game season, the menu features hare, duck liver, and partridge. Other choices include a cassoulet of snails with flap mushrooms and garlic-flavored cream sauce, magret of duckling with cassis sauce, rognon de veau (veal kidneys) with mustard sauce, and a salad of baby scallops with crayfish. Chef Bernard Crogiez's cuisine is meticulous, with an undeniable flair.

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