La Table du Manoir
Parisian born Victor Orsenne has inherited his culinary talent from his mother. Alumnus of well known Hotel Management School Lausanne, Switzerland, he personally prepares an authentic cuisine from fresh products mainly grown in our region. The Chef’s duck liver pâté, his fillet of beef with spicy pepper sauce and freshly cut French fries have made the restaurant’s reputation, as well as the succulent charlotte au chocolat. Depending on the season one will find local specialities like white asparagus, strawberries, wild mushrooms, venison and various goat cheeses, all culinary highlights that have made the Loire-Valley’s reputation. You will be served by the chef’s wife Maria who will gladly help you choose one of the regional and other French wines in accordance with your choice of meal.
The dining room is air conditioned. We speak English.