I come from near the banks of the Loire River. My childhood was marked by fishing, mushroom picking and walks in the forest. I'm obsessed with smells and passionate about harmonious flavours. I like to enhance ingredients by giving them depth using different approaches, different combinations which act as counterbalances or variations in order to better define every facet of their taste. I try to interpret the culinary heritage of my region and uncover undiscovered gems. Nature is an endless source of inspiration for me. My cuisine is also influenced by the people I meet and by travel, both of which can lend a subtle exotic twist to my recipes.
Menus 54-69 EUR s.i. (lunch), 110-150 EUR s.i. Carte 110-150 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: Tuesday evening and Wednesday. Gourmet restaurant: Tuesday and Wednesday.
For over 30 years now, the establishment has been promoting diversity in flavors, forgotten vegetables and foraged herbs and fruits, while introducing children to the subtleties of taste...
Didier Clément is a passionate advocate for his region, and encourages local farmers to grow rare varieties of vegetables by giving them heirloom seeds and plant cuttings. In addition to sourcing from small, local and organic farmers, he also supports breeders of local livestock (e.g. the Sologne brown sheep) as well as fishermen who are Bretagne Qualité Mer-certified. The latter is a true testament to his Breton roots. Therefore for all his ingredients, it is this sort of responsible, circular economy that attracts the young and old alike to the local market. There, children gather around the latest 'Trop bon,' a collection of cookery books for children aged 6 to 12. As a pioneer of the children's taste training movement in France, Marie-Christine Clément advocates for children to get in the kitchen!