Address listed free of charge by the Sesame Guide, in accordance with the
en accord avec la brand quality charter.
The delicacy of the dishes and the elegant simplicity of the place. A love of a job well done, passion for fine products and attention to detail animate chef Cyril Plateau who magnifies the land with finesse. In a superb 16th and 18th century house surrounded by vineyards and bathed in light, you have the choice between the gourmet, warm and refined table with its fireplace, its tufa stone walls, beams and floor tiles, and the bistro with a retro atmosphere.
Small stewed dishes from the bistro such as blanquette or the burger of the moment.
The essential butter-roasted sweetbreads, lobster and hare ravioli à la royale in season.
Let yourself be guided by the chef's wife, Karine, for subtle food and wine pairings.
The three rooms upstairs, perfect for professional seminars and family meals.
The team's eco-responsible commitment.
Fait maison, Maître Restaurateur, Collège Culinaire de France, Touraine Gourmande, Tables & Auberges de France
The restaurant:
Menus — €45 · €55
Children's menus — 18€ · 22€
The Bistro:
A la carte dishes from — 14€
Children's menus — 15€ · 19€
The restaurants and food shops mentioned in this guide are committed to cooking and preparing food mainly in homemade according to the criteria defined in the Consumer Law of 17 May 2014 and the decree of 11 July 2014 amended on 7 May 2015.
The title of Maître Restaurateur guarantees that the entire menu is homemade from raw products and purchased mainly fresh. The title of Maître Restaurateur is the only one issued by the State for French catering.
The Culinary College of France is a reference institution in French gastronomic culture, whose mission is to represent, promote and transmit artisanal culinary heritage through diversity, tradition and innovation. It encourages the exploration of all the culinary cultures of the world.
Touraine Gourmande is an association of Chefs and Professional Restaurateurs with a big heart who put their culinary know-how at the service of solidarity actions that work in the field of health while promoting the territory, local products and homemade products.
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