€€Modern Cuisine
The sprawling terrace, which commands a superlative view of the fairytale Gacherie château, seems to float above the River Erdre. A peaceful, refreshing venue set in the heart of unspoiled countryside. Even better, the floor-to-ceiling windows of the dining room offer the same fantastic view when the weather is less suited to alfresco dining. The owner-chef, Walter Lescot, works only with ingredients he himself loves: Scandinavian gravlax of salmon, lemon cream; loin of cod, celery and chorizo risotto and a piquillos sauce. The tart of citrus fruit and lime sorbet is delicate, flavoursome and
TripAdvisor 评论样本 · 3.7/5 · 80 条
奥贝尔杜维约加谢餐厅位于埃尔德河畔，景色宜人，提供现代美食。食客普遍赞赏食物品质与酒单，部分菜品如韭葱和自制肉糜获高度评价，氛围轻松亲切。然而，服务存在明显短板：上菜速度慢、人员专业性不足且缺乏建议，甚至出现打碎酒杯后处理不当的情况。环境方面，室内家具陈旧需翻新，夏季户外用餐更佳，但室内可能闷热。整体体验两极分化，虽具探索价值，但服务细节与性价比常受诟病，适合对景观有偏好且能包容服务瑕疵的顾客。
适合重视河畔景观与美食探索，且对服务效率要求不高的食客。
€€Modern Cuisine
Chef Philippe Maizières is breathing new life into this inn on the banks of the River Loire, where Clémence Lefeuvre invented the beurre blanc sauce around 1890. Maizières, who trained with Jean-François Piège at Le Parc Les Crayères and Clos des Sens, signs a concise, legible menu rooted in the Loire. An example: fillet of hake, paired with a medley of cauliflower and a… beurre blanc sauce.