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Top chefs in the Loire valley

With its authentic local produce, the Loire Valley can’t fail to attract top chefs. For them the area is a real culinary paradise combining fresh produce and traditional flavours.
 

Michelin-star chefs in the Loire Valley


In Nantes, Jean-Yves Guého runs L’Atlantide 1874. This hotel restaurant recently moved into L’Hermitage, an old house built in the 19th century and situated on the hilltop of Sainte-Anne overlooking Nantes and the Loire. The dishes in this exceptional setting are French with a hint of Asian flavours. Come and taste the “Warm asparagus, creamy egg and caviar” or the “Seabass with Jersualem artichoke and shallots”.

French and Japanese gastronomy also come hand in hand in Blois in Restaurant Assa, run by the young Michelin-star Chef Anthony Maubert. In this magnificent setting, Anthony and Fumiko, his wife, cook up the seasonal produce themselves in accordance with the local producers, in order to produce beautiful taste sensations!

Michelin-star Chef Christophe Hay was born here, in the Loire Valley, and has grown up with the delicious local produce from a young age, in particular the vegetables which he grows in his “Potager d’à côté” vegetable garden, and which you can taste in his restaurant La maison d’à côté, right next to Chambord.

In the heart of Angers, the Favre d’Anne “culinary loft” (situated in the beautiful manor house, 21 Foch) also offers noble regional products. Michelin-star Chef Pascal Favre d’Anne will even cook your meal in front of you. Made with produce from “l’Univert”, his island garden on the Loire, and daily local fish, his dishes couldn’t be much fresher! All this is presented in the stunning setting of a 19th-century bourgeois house in a contemporary and tasteful decor. 
 

Top chefs in Fontevraud, Saint-Benoît-sur-Loire and Saint-Cyr-sur-Loire


The Abbey of Fontevraud also boasts its own excellent restaurant. At the helm is Thibaut Ruggieri (Bocuse d’or 2013), a chef who loves beautiful and good things, but also the simplicity of local products, some of which are grown in the abbey itself.

In Saint-Cyr-sur-Loire, nearby the city of Tours, Olivier Arlot puts his talent to work in his restaurant L'Atelier. Rigorous and imaginative, this young chef with 3 Gault & Millau stars proposes elegant and generous cuisine which reveals and showcases the true taste of seasonal products.

Fresh, seasonal and market produce is also a passion of Chef Sébastien Arrondeau. In his restaurant Le Grand Saint-Benoît, in Saint-Benoît-sur-Loire, he cooks a tasty and authentic cuisine.

Other restaurant ideas