Le Petit Hureau

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.

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

In the landscaped grounds of the Gratien and Meyer wine estate, this adorable late 19C château oozes character and cachet – herringbone parquet, glittering chandeliers and a fireplace. The cuisine deftly showcases the region's fine produce – white asparagus, black truffle and Val de Loire potatoes. Herbs from the garden, excellent home-made bread, warm madeleines served with coffee. A taste of the good life.

Take a seat in this nostalgic-looking bistro decked in banquettes, marble tables and mirrors to sample a concise, deftly crafted score focused on regional produce (particularly “Rouge des prés” beef). Ideally located in the centre, it is behind the theatre, parallel to the Loir embankment and near a large carpark. First-class, short food supply chain produce. Bookings advisable.

Experience a slice of South America behind this resplendent pistachio-green shopfront in the heart of Saumur. Colombian chef Marlon Medina made headlines in the local press when he coached his country's team for the Bocuse d'Or cooking contest in 2023. His cuisine may be multicultural, but it nevertheless shows clear South American leanings, which are sometimes allied with local ingredients (such as asparagus or mushrooms). For dinner, by means of a short and to-the-point menu, the chef proposes indulgent dishes such as an excellent picanha accompanied by an impeccable chimichurri condiment. A

A pleasant contemporary setting for traditional cuisine and emblematic dishes, such as snails in butter, garlic and parsley. Chef-owner Dominique Dubert jazzes up a traditional repertory with the odd dash of modernity (combava, ginger, curry, etc). It is a pleasure to linger over a meal on the terrace of this Snail in summer.

Despite the name you won’t find any molecular cuisine here. Instead, enjoy good, no - nonsense dishes such as courgette and goat’s cheese flan, and poached pears. It is often full so it is best to book.