EmbarcadereRestaurants along the Loire
TRADITIONAL CUISINE
Les Closeaux, a former hunting lodge in the time of the kings of France, is located between the Loire and Cher valleys. In the heart of the vineyards, 10 km from Amboise, Chaumont sur Loire, Chenonceaux and Montrichard, the estate offers a privileged location from which to discover our region: Toura...
RESTAURANT
At lunchtime or dinnertime, cuisine that blends tradition and modernity awaits you. The chef and his team enhance local and seasonal produce in dishes full of flavour and emotion. The menu invites you on a journey to the heart of the Loire Valley, with vegetables from Mont-Près-Chambord, strawberri...
TRADITIONAL CUISINE
Former 18th century coaching inn, reopened in 2001 by Mr and Mrs Sichi for 19 years, today Laetitia and Jean-François express themselves on a young and dynamic service and traditional and modern cuisine. With a warm and family welcome.Located on the banks of the Loire between Blois and Amboise, you...
RESTAURANT
A former chef at the Bistrot du Cuisinier (Blois vienne) and a true enthusiast, Christophe Philoreau also served as executive chef at La Panetière restaurant (New York 4 stars in the Times) and built up his experience through numerous starred institutions with the greats such as B.Loiseau (La Côte d...
TRADITIONAL CUISINE
With a return to the land and the seasons, we hope to introduce you to new flavors and help you spend an unforgettable moment at our table. Domus, Latin for "house, home", is directly inspired by our desire to welcome our customers as if they were at home, in a warm and friendly atmosphere, while of...
TRADITIONAL CUISINE
La Creusille restaurant is ideally located on the banks of the Loire, overlooking the main monuments of Blois and within easy reach of the city center. Past the traditional Solognot porch, our establishment welcomes you in a typical and authentic setting, an old inn that was for a long time a farm o...
HOTEL-RESTAURANT
Le Grand Saint-Michel offers French bourgeois cuisine, passionately reinterpreted by chef Joseph Viola, Meilleur Ouvrier de France, and implemented by our chef Marion Carraud, who brings finesse and elegance to the table. The local produce is given pride of place as the seasons change. Enjoy comfor...
