€€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 review sample · 3.7/5 · 80 reviews
Auberge du Vieux Gachet offers modern cuisine with a scenic riverside setting along the Erdre. Guests frequently praise the food quality and wine selection, highlighting specific dishes like leeks and homemade minced steak. The atmosphere is generally welcoming, though some note outdated indoor furniture requiring renovation. Service is a mixed bag; while often described as pleasant, many reviews cite slow pacing, lack of professionalism, and insufficient advice. Value is debated, with some finding the tasting menus reasonable and others criticizing high prices relative to portion sizes and service quality. The venue is best enjoyed outdoors in summer due to heat issues indoors. It suits travelers prioritizing location and ambiance over consistent service efficiency.
Suitable for diners prioritizing riverside views and culinary exploration over consistent service efficiency.
€€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.