by Loire Valley Lodges

The Table

This summer our restaurant welcomes you everyday indoor or outdoor and is opened to external customers. From September 6th, the restaurant will be closed on Mondays and Tuesdays. Only the bar will be available with the snacking anytime. For Loire Valley Lodges' customers, the restaurant is moving to your lodge for the dinner on Mondays and Tuesdays, with the room dinning. (Delivery fees offered)

Book a table

Discover our restaurant "The Table"

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A few words from the Chef...

“Cooking: it is all about sensations…

 

My cuisine offers a taste of adventure where simplicity does not prevent originality. We carefully select local products and pair them with each other in order to highlight each ingredient’s high quality. We work close to the land and surrounding nature and hand in hand with the regional producers, but my adventurous chef spirit is inspired by the gastronomies of the four corners of the world. In all modesty, this is a local cuisine nourished by cultures from elsewhere.”

 

Hippolyte Delcher

In Room Dining

For dinner our chief is offering 3 formulas cooked on site with fresh produces from local producers or directly from our garden.

(service fee €18 – free. Offered Monday and Tuesday evenings from September 6th)

You can choose between two services : from 7 p.m to 8.15 p.m or from 8.15 p.m to 9.30 p.m.

Picnic baskets

For lunch our chief imagined for you the “Picnic baskets”.

With a price of €60 or €80 for two people, they will be given at the reception between noon and 1 p.m.

You will have the possibility to have your meal in your Lodge or in open air (we will give you a map where you will find the localisation of tables). You could also take them away with you if you are going on a tour or on a visit…

Breakfast

You will wake-up with a breakfast basket at the foot of your lodge. It will be leaved at the doorstep. Your basket includes : (choose one of our baskets) a “Continental” or “Healthy” breakfast. Moreover you can add more ingredient in your breakfast : see the menus down below.

The Table

Restaurant

Our restaurant welcomes you for lunch and dinner, on the terrace or indoor.

  • Everyday until September 5th.
  • From Wednesday noon to Sunday evenning after September 6th.

All items on the menus are made using products from our garden, local producers or from specialty houses renowned for their savoir-faire.

We favour short supply chains and organic producers, especially committed and passionate producers who strive to highlight our terroir through their products. The restaurant will be opened to external customers on reservation.

You may download our seasonal menus by clicking here.

Snakcing

At the bar, near the swimming pool or in the garden, our team will be delighted to serve you everyday and anytime between 11 a.m and 6 p.m.

Lounge-bar

In the heart of the ” Main House” awaits you a friendly and warm space: our living room with fireplace and a bar. The perfect place to prolong an evening, to warm up in winter after a forest bath, to have a drink in love or to meet friends.
Jennifer and her team will be happy to advise you on a cocktail, offer you infusions made with fresh herbs, prepare you a fresh fruit juice or talk about our wine list.

On the walls are paintings and photos of the artists who designed the lodges, as well as a large screen to watch a live event or documentaries about nature and art.

The bar and terrace offer free wifi.

The wine list

The wine, a matter of emotions…

 

This selection only gathers wines that we tasted, valued and re-tasted or pampered in our wine cellar, for a few of them since years. You will find a lot of wines from artists, authors, nature lovers, privileging the “jajalogie” methods rather than chemistry. Without being ayatollahs from Nature, biodynamic cultivation or organic wines, we love committed winemakers and we are convinced that the ground has to be tilled, that weeds are an attitude of mind and that quantity is not always conciliable with quality. We love winemakers and wines that express their terroirs. We hope to share this point of view with you thank to those bottles picked with love and generosity.

 

Bertrand FREY