金井酒店餐厅

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.

Local lad Gaëtan Evrard pays tribute to the seasons and his homeland in this old house in a small town, some fifteen kilometres from Tours. Regional veg and meat and fish straight from Brittany: the ingredients are the star of the show, enhanced by the market-fresh ethos of a chef who is not afraid to push the boundaries, e.g. steamed Brittany oyster, cucumber and confit lemon or a tomato-themed dessert with a basil sorbet, fresh goat’s cheese and vanilla mousse. Choose from the excellent list of Loire wines that is perfectly suited to the chef's creative cooking.

It may take a little getting to, but this family-run restaurant set in the countryside is a real treat! Fabrice and Clément Dallais, representing the third and fourth generations, create dishes with a modern outlook. Theirs is tasty, festive fare that is deeply rooted in the local land – for example, Racan chicken and pigeon, Géline de Touraine (heirloom poultry), offal and game, organic vegetables from market gardeners, and pike. Tuck into their surprise set menus in an immaculate contemporary setting. Remarkable wine list and judicious recommendations from the sommelier.

In this plush restaurant on an island in the River Vienne, chef Pierre Koniecko rustles up recipes that are both tasty and generous, such as his medley of lamb (grilled chop and saddle, confit shoulder pastilla). In summertime, the teak deck patio by the riverside is an undeniable draw!