"There is music that moves me, Mozart, Chopin, Verdi: I try to make my cooking similar to that. It is classical like Mozart's music, that is to say made with real, pure produce which I lovingly choose every day and put together in a complimentary way; it is romantic like Chopin's music, meaning it's supple, with light jus and emulsions to caress the taste buds; it's lyrical like Verdi's music, meaning it makes the produce sing to bring out the best in each element. I'd like my food to resonate in the mouth like music resonates in my heart."
Menus 55-120 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: Monday and Tuesday (from October 1st to June 1st) (low season). Restaurant: dinner from Sunday to Tuesday, Monday noon, Tuesday noon (from January 1st to May 31st) (winter), Monday and Tuesday (from May to September).
The four cardinal points of this Castle: share one's passion for what one does, work with the finest products of the land and the sea, be open to other cultures, and prioritise human relations.
In this Château looking out over the magnificent Loire Valley (a UNESCO world heritage site), the kitchen team works with respect for the seasons and is constantly on the lookout for ingredients with a true taste of France. Passing on their savoir-faire is essential. Apprentices and interns are warmly welcomed, and taught the art of hosting, cooking and service in the tradition of French ‘Art de Vivre’. Here, there is no room for waste and loss eliminated through careful sourcing. Any organic waste there is, feeds the neighbouring poultry and goats. The electricity, meanwhile, is controlled by a BAS (Building Automation System) to optimise efficiency.
