Menus 50-115 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).
From November 1st to December 31st and from January 1st to March 6th.
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.