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The chef Jean-Marie Gervais likes to "work with simple ingredients and to bring out local flavours". His cuisine is traditional, rigorous and authentic. HIs mallard supreme in a gingerbread crust, his rack of lamb with thyme and his chocolate fondant are not to be missed.
The chef Jean-Marie Gervais likes to "work with simple ingredients and to bring out local flavours". His cuisine is traditional, rigorous and authentic. HIs mallard supreme in a gingerbread crust, his rack of lamb with thyme and his chocolate fondant are not to be missed on a menu that changes with the seasons.
Florence Gervais, who provides a friendly welcome in a warm decor, is well acquainted with the wine list, with over 350 wines, including 60 or so Chinon wines. She is always happy to share her tips to find the best food-wine matches.
Florence Gervais, who provides a friendly welcome in a warm decor, is well acquainted with the wine list, with over 350 wines, including 60 or so Chinon wines. She is always happy to share her tips to find the best food-wine matches.
Classifications and labels
- Tourism Restaurant
- Gault Millau
- Le petit futé
- Tables et Auberges de France
- Vignobles et Découvertes
The restaurant
Culinary specialities
- Gastronomic cuisine
- French traditional cuisine
- Vegetarian cuisine
Capacity
Opening
Price
Pricing | Min. | Max. |
---|---|---|
Adult set menu | 29 € | 52 € |
Adult set menu | 45 € | 52 € |
Payment options
services
equipment
Services
Animals friendly