Claude Legras, Chef of Le Floris

When our chef, Claude Legras, was growing up, “eat, drink, and be merry” was the norm, and becoming accustomed to the generous portions around his family’s table, he naturally associated the pleasure of giving with the culinary arts. Among his childhood memories, some of the most precious come from his early years spent around the stove of his grandmother, who lived in Sainte-Geneviève des Bois, a small town in the Loiret region.

He spent his apprenticeship as a cook working under Jean Joly, Michelin-starred chef at the Hôtel de la Gloire in Montargis, where discipline was forged from hard work and desire to succeed. This approach led to him being awarded a prestigious prize, being named France’s best line cook in 1991.

Today, as a chef, Claude Legras is returning to the roots of his childhood memories, just as his restaurant turns twenty and, like many twenty-year-olds, dares to establish a new identity. It offers its own sensuous pleasures, alongside its own discoveries and essential classics at affordable prices to delight lovers of good food.


Daring, generously-portioned casual dining

Claude Legras’ contemporary, creative cooking features fresh, seasonal produce from the local market.

He serves traditional dishes with a contemporary flavour, such as boudin sausage and veal sweetbreads alongside tonka beans, and Provençal-style “pieds et paquets” (sheep’s feet and stuffed tripe).

The chef juggles different flavours, spices, and colours to create sublime dishes of pike perch, Arctic char, fillet of beef, or pigeon wrapped in Shitake mushrooms.

Through seasonal menus and set meals, the chef also delights in the stand-out produce of the season: sea urchin served with scallops, fillet of red mullet, lobster, or roast beef.

He has not forgotten Le Floris’ loyal customers, either, who will still enjoy foie gras candies or fillet of bream.

Vegetarian cooking at Le Floris

Claude Legras continues to put a great deal of effort into his vegetarian dishes for food lovers who have chosen to forego animal proteins in their diet, or who suffer from food intolerances.