Logis Le Petit Trôo du Cheval Blanc

Set in a village that boasts several hundreds of cellars hewn out of the tufa rock, this restaurant housed in a handsome Classical mansion pays tribute to the terroir of Jasnières and Coteaux-du-Loir AOC wines. Beneath the exposed beams, the rather modern interior is accentuated by street art displayed on the walls. There's no doubt about it: chefs Maïté Hervé (starters/desserts) and Florent Demas (main courses) know what they're doing when it comes to both the decor and the food. Drawing on the village's larder, they create delicious straightforward dishes – think white asparagus, lardo di Co

Christophe Hay's restaurant is housed in a 17C stone-built hospice on the banks of the Loire, overlooking the river that is his primary inspiration. Giving onto the kitchens, the elegant dining room is adorned with decor that evokes the chef's culinary world. He rolls out his repertoire, from signature dishes to original creations, which are notable for their lightness and flavour, but also their textures. Every plate is an ode to the Loire Valley, drawing on its Ossietra caviar from Sologne, wild-caught Loire perch, vegetables from the kitchen garden, Touraine guinea fowl, Chambord venison, W

Upstream from Amboise, on the south bank of the Loire, this medieval castle with two massive towers, remodelled during the Renaissance, cannot fail but catch the eye. The edifice peacefully presides over vast formal grounds and staunchly upholds the Loire’s gracious art de vivre. The orangery, part of which is built into the rocky hillside, is the epitome of elegant, and on sunny days it is a treat to sit on the pleasant terrace overlooking the gardens. Chef Arnaud Philippon's cuisine flirts with the zeitgeist: pressed young goat and foie gras, pied bleu mushrooms, wild garlic and mango and co

You only have to take a look at chef Jérôme Roy’s star-studded CV (Gagnaire and Troisgros, together with a star earned at the Couvent des Minimes at Mane) to know he has an ambitious roadmap! Born in Loches, he has returned to his roots in the company of his spouse, and together they have created this smart, trendy venue. Roy deftly crafts modern, creative fare that keeps pace with the seasons and is meticulously sourced: sautéed scallops in a stock of the scallop frills, dried lime and Aleppo pepper; lamb in provençal herbs, artichoke and samphire; segments of pink grapefruit marinated in spi

Anthony and Fumiko Maubert have set up shop in the heart of Blois, while awaiting the refurbishment of their establishment on the banks of the Loire. For a long time, Anthony worked alongside Arnaud Donckele (La Vague d'Or), while Fumiko has a twin vocation of nutritionist and pastry chef - her creations stand out for their delicacy and low added sugar. Every morning (“assa” in Japanese), the couple devises the daily menu together, drawing on produce of impeccable quality and numerous Japanese seasonings and ingredients. Sansho berries, wild yuzu, nori seaweed broth, matcha tea and azuki red b

Sarthois born and bred, chef Jean-Sébastien Monné is originally from these parts. He presides over this former inn in which the industrial style of a light-filled metal-framed extension meets the bucolic charm of the garden and terrace. He cultivates the art of working with small local producers and is devoted to the joys of rooftop beekeeping. Thanks to the meticulous work that goes into the selection of impeccable-quality ingredients, he is able to put his own more modern spin on the classics: Angus beef prepared as a tartare, breaded and fried quail's egg, puffed potato; duck from Canard So

In the colourful, contemporary interior with its large glass façade, or on the terrace in the leafy garden, tuck into the chef's well-crafted dishes concocted with the finest ingredients. Gribiche-style head cheese, pan-fried beef and crumbled offal, small pot of cream and a madeleine… Appealing to the palate, it's also easy on the wallet. Comfortable and colourful guestrooms are available, should you wish to prolong your stay.