La Table du Manoir

Fresh, seasonal dishes mainly from the large variety of local products, are prepared for you on the premises by Chef Victor Orsenne and his team

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Breakfast served in the Manoir’s dining room, free of charge for hotel residents. Choice of hot and cold beverages, French rolls and croissants, home-made jams and fruit stews, regional dairy products and cereals.


The chef prepares a four course menu from seasonal specialities of our region. With that enjoy the vast choice of Loire wines, and then finish the evening with coffee, tea and after-dinner drinks in the Manoir's Salon.

The restaurant is open Monday through Saturday from 7.30pm

Closed Sundays

For any special request you may have please get in touch with us, also see the chapter Meetings and Events.

Heading out? Picknick basket for bikers and hikers on request.

The Chef

Victor Orsenne

Parisian born Victor Orsenne has inherited his culinary talent from his mother. Alumnus of the famous Hotel Management School of Lausanne, Switzerland, he favours an authentic cuisine prepared by himself and his team from fresh products mainly purchased in our region. According to the season one will find white asparagus, strawberries, wild mushrooms, venison and the goat cheeses for all of which the Loire region is famous.

Menu of the day

Friday, November 16

Please go to the French version of this site to check today's MENU DU MANOIR


Chef Victor Orsenne and his team prepare every dish on the premises. They use only fresh produce, mostly local, according to season and preferably from organic farming

Starter + main course OR main course + dessert : 28 €          Starter + main course + dessert :t : 36 €

+ cheese : + 4 €             Prices include all taxes and service charge

Three-course menu

€28 - €36 per person

Four-course menu

€32 - €40 per person service and VAT included

Book a Table

Food & Wine at the Manoir

Wine Map of the Loire

The Loire Valley wine region includes the vienyards situated along the Loire River from the Muscadet region near the city of Nantes on the Atlantic coast to the region of Sancerre and Pouilly-Fumé just southeast of the city of Orléans in north central France. The Loire Valley has a long history of winemaking dating back to the 1st century. While the majority of production is white wine from the Chenin blanc, Sauvignon blanc and Melon de Bourgogne grapes, there are rosé and red wines made (especially around the Chinon region) from Cabernet franc. In addition to still wines, sparkling and dessert wines are also produced.

The Loire region it is the second largest sparkling wine producer in France after Champagne. Among these different wine styles, Loire wines tend to exhibit characteristic fruitiness with fresh, crisp flavors-especially in their youth.