Le Clos des Fayes

Saint Lazare Priory is located in the heart of Fontevraud Abbey, one of Europe’s largest monastic complexes. The former’s cloisters have been morphed into a restaurant by designer Patrick Jouin and architect Sanjit Manku, who have staged a marriage between monastic minimalism and untreated materials to set the scene for Thibaut Ruggeri’s cooking. The latter, who hails from Megève and who won the Bocuse d’Or 2013, learnt the trade with iconic culinary names from Michel Guérard to Georges Blanc. A champion of good food and biodynamic farming, local produce takes pride of place (Racan poultry, An

Balzac was a regular guest at the Château de Saché, located right next door to this Auberge housed in a half-timbered building that has retained all its authentic charm behind its ivy-covered façade. Exposed beams, tiled floors, a fireplace and more contemporary tableware: this pair – chef Kevin Gardien and Stéphanie Marques – know how to look after their guests. The spotlight is on local produce from the Loire: poultry from Ingrandes-de-Touraine, trout from a fish farm in Langeais, saffron from Cheillé, cheese from Sainte-Maure-de-Touraine. The chef's cuisine is modern, but not obsessed with

This contemporary restaurant surrounded by orchards has a bright, welcoming, clean-lined dining area that looks onto the surrounding countryside. Full of verve and creativity, Bastien Gillet's colourful, zesty cuisine is as subtle as it is finely judged, both in terms of the aromas and the textures; his dishes, laden with top-notch farm produce from the region, are rife with flavours. And the detail to seal the deal: the dishes are served in delightful crockery that is handmade locally. The menu is liable to change daily, in accordance with the chef's inspiration. Suffice to say, this restaura

The name of the restaurant means "blackthorn" – a thorny shrub or tree commonly found in the hedgerows of France. Its fruit (sloes) can be turned into sloe gin. Formerly a school dating back to 1866, the premises are tastefully decorated throughout: exposed ceiling beams, large windows giving onto a tree-lined terrace, designer lighting and works of art. The chef offers a seasonal menu served in several courses that celebrates local produce and artisans.

Nestled at the foot of the castle, this beautiful tuffeau-stone house sports charming dining rooms (parquet floors, exposed rafters and bare stone walls) and peaceful little patios. Chef Anthony Vaillant crafts food in the zeitgeist, jazzed up by a scattering of deft creative touches: start with a medley of asparagus and green peas, enhanced by a citrus fruit flavoured dressing followed by fabulously fresh cod flanked by a curry sauce and velvety mashed potato. Extremely attentive service. Regional tipples take pride of place on the wine list. An enjoyable culinary experience!

Mickaël Pihours (ex-chef of Michelin-starred Le Gambetta) has opened this contemporary, wood-rich eatery. The dining room occupies two levels, with a chef’s table facing the open kitchen. This “cantine plaisir”, as Pihours himself dubs it, bears the veteran chef’s hallmark: hearty dishes to share that tick all the boxes, paired with side dishes garnished with aromatic herbs. Premium cuts of meat to share and offal are also available on a guest-star basis. The menu changes every week.

The same family has been honing their gift for hospitality and running this inn, formerly a post house, since 1870. Chef Mathias pours his energy into concocting gutsy food with fine produce, harnessing his immaculate technique and inspired talent to the delight of foodies. An experience to be sampled in an elegant interior, whose vintage charm is dotted with modern touches. Attentive front-of-house service by Martial, the chef’s brother. Simpler bistro score at lunchtime. A few rooms for overnight stays.