Is it worth going out of your way for?

Yes, for its specific combination of a Michelin star, a Nordic-influenced approach, and a commitment to organic produce from its own fields—a rare package at the one-star level in this region.

It's for diners who want serious, starred cooking in a relaxed, informal setting. It suits date nights or business dinners where the focus is on the food and conversation, not elaborate service.

What should you order?

Lean into the signature preparations to understand the kitchen's logic: the foie gras pain perdu with duck confit, Brittany sole with saffron velouté, or Pigeon de Racan with cardamom jus.

How do you get a table?

Book directly with the restaurant.

Anything to know before you go?

The menu changes regularly based on what's available from its organic fields. The deliberately informal dining room contrasts with the €€€€ price point and the technical ambition of the cooking.

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Beaumont · france

Hotel Restaurant LE RADIO

Name: Hotel Restaurant LE RADIO
Address: 63110, Beaumont, France, Beaumont, france

FRENCH

MICHELIN · GAULTMILLAU

MICHELIN ★GAULT&MILLAU 2 TOQUESCRITICS' CONSENSUS

Website

Critic

Radio holds a Michelin star for chef Patrick Godborg's Nordic-led, produce-driven cooking. The menu changes regularly, built around organic ingredients from the restaurant's own nearby fields, and moves between Scandinavian discipline and international references like yuzu kosho. The wood-clad dining room is deliberately informal, a contrast to the serious cooking and €€€€ price point. The atmosphere argues that food and credentials alone carry the room, stripping back the traditional fine-dining apparatus. This places it in the camp of starred restaurants betting on culinary substance over ceremony. The kitchen's technical confidence shows in well-considered, subtly seasoned dishes that privilege ingredient quality over technique density.

Address: 63110, Beaumont, France
Cuisine: French
City: Beaumont

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Good to know

Is it worth going out of your way for?: Yes, for its specific combination of a Michelin star, a Nordic-influenced approach, and a commitment to organic produce from its own fields—a rare package at the one-star level in this region.
Who is it for?: It's for diners who want serious, starred cooking in a relaxed, informal setting. It suits date nights or business dinners where the focus is on the food and conversation, not elaborate service.
What should you order?: Lean into the signature preparations to understand the kitchen's logic: the foie gras pain perdu with duck confit, Brittany sole with saffron velouté, or Pigeon de Racan with cardamom jus.
How do you get a table?: Book directly with the restaurant.
Anything to know before you go?: The menu changes regularly based on what's available from its organic fields. The deliberately informal dining room contrasts with the €€€€ price point and the technical ambition of the cooking.

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