News
Spirit
In the heart of the Loire vineyards, between Amboise, Chenonceaux and Chaumont-sur-Loire, Christophe and Sophie Lunais welcome you to their 24-acre estate, surrounded by forests and ponds. Passionate about cooking since childhood, Christophe offers a regional cuisine that is sincere and authentic, prepared from fresh seasonal produce.
Marked by his collaboration with Hélène Darroze and friendship with Yoann Gérard Huet, both 2-starred, he endeavours to revisit tradition, attaching great importance to the quality of the produce and the aesthetics of his dishes. During his continuous quest for quality improvement, he achieved the title of “Maître Restaurateur” in 2010.
Our Terroir
The chef cultivates love and respect for local produce. He believes in using high-quality local ingredients and therefore works hand-in-hand with the Loire valley producers, in order to convey the whole range of our region’s flavours.
Depending on the season or his inspiration, Christophe spotlights sheep’s cheese from Lochois, lamb and beef raised in Vallières les Grandes, eggs from Anne Lamy, Sologne strawberries and asparagus, and much more.
We hope that you will have as much pleasure in tasting them as we have cooking them!
Our commitments
Lovers of wide open spaces and nature, we strive to minimize the impact of our activities on the planet. The Closeaux forest provides us with wood to heat the restaurant, and our solar tracker supplies most of our electricity. We work with local suppliers, and our provisions are delivered via an electric vehicle. Aromatic herbs are grown on-site, and our chicken coop helps with the composting of organic waste.
To enhance biodiversity, we have installed 3 beehives, from which we harvest honey, and we ensure ecological management of green spaces. We involve our team in the life of the restaurant, sharing our expertise and values while also respecting the personal balance of each employee.
More initiatives are yet to come…
Chorizo pâté en croûte
Gravlax salmon, chickpea tartlet, eggplant and bell pepper caviar, sesame oil, and fresh coriander
Variation of tomatoes and Lochois sheep tome cheese with thyme, camelina oil
Potato croquettes with seaweed, baby vegetables, lemon-infused seaweed confit, hazelnut oil
Fish of the day, stuffed bell peppers, small spelt with dill, sauce vierge
Thai-flavored poultry fillet, braised Chinese cabbage, and Japanese rice
Sylvain's lamb cooked in two ways, farm-grown dried beans from Les 4 Vents, and baby vegetables, spice-infused jus
Chocolate raspberry spice crunch, raspberry sorbet
Our producers
FRUITS, VEGETABLES AND FLOUR
Vegetables : Etablissements Tarnier, market gardener at Beaulieu les Loches
Pasta, lentils, flageolet beans and flour : Ferme du Chat blanc, Mrs and Mr Lonqueu at Maves
Mushrooms : Mrs et Mr Fauchère at Céré la Ronde
Apples and pears : Mr Badillet at Lignières de Touraine
Quinoa, coral lentils, small spelt : Mrs and Mr Breteau, farmers at Nérondes
Herbal teas : Domaine St Gilles at Pontlevoy
MEATS
Pork : Aux Charcuteries Gourmandes, Mrs and Mr Macé at Montrichard
Lamb : Mr Boiron at Vallières les Grandes
Beef : L’Herbage des Monnaies, Mr Turbeaux at Vallières les Grandes
Free-range eggs : Ferme de la Vallée Boissée, Anne Lamy at Mazangé
Free-range poultry : Ménard at Ouchamps
CHEESES
Fromages de Chèvre : Mr Le Frêne at Vallières les Grandes
Cottage cheese and rich sour cream : Ferme des Erusées at Sargé-sur-Braye
BREAD
« Le Four à Pains », Mr Bonin at Amboise
SEASONAL
Sheep’s cheese : Mrs et Mr Cornuet at Perrusson
Asparagus : Mr Billault at Le Controis en Sologne
Strawberries : Mrs Druesnes at Epeigné les Bois
