Spirit
In the heart of the Loire vineyards, between Amboise, Chenonceaux and Chaumont-sur-Loire, Christophe and Sophie Lunais welcome you to their 24-acre estate, surrounded by forests and ponds. Passionate about cooking since childhood, Christophe offers a regional cuisine that is sincere and authentic, prepared from fresh seasonal produce.
Marked by his collaboration with Hélène Darroze and friendship with Yoann Gérard Huet, both 2-starred, he endeavours to revisit tradition, attaching great importance to the quality of the produce and the aesthetics of his dishes. During his continuous quest for quality improvement, he achieved the title of “Maître Restaurateur” in 2010.
Our terroir
The chef cultivates love and respect for local produce. He believes in using high-quality local ingredients and therefore works hand-in-hand with the Loire valley producers, in order to convey the whole range of our region’s flavours.
Depending on the season or his inspiration, Christophe spotlights sheep’s cheese from Lochois, mullet and shad from the Loire, beef from l’Herbage des Monnaies, Comtesse de Chambord beans, Sologne strawberries and asparagus, and much more.
We hope that you will have as much pleasure in tasting them as we have cooking them!
Our Producers
Fruits and vegetables
Vegetables : Etablissements Tarnier, market gardener at Beaulieu les Loches
Pasta and flour : Ferme du Chat blanc at Maves
Potatoes : Ferme du Portail, Mrs and Mr Adam at Mulsan
Mushrooms : Mme et M. Fauchère at Céré la Ronde
Apples and pears : Lignières de Touraine
Meats
Pork : Aux Charcuteries Gourmandes, Mrs and Mr Macé at Montrichard
Lamb : Mr Boiron at Vallières les Grandes
Beef : L’Herbage des Monnaies, Mrs and Mr Turbeaux at Vallières les Grandes
Free-range eggs: Ferme de la Vallée Boissée, Anne Lamy at Mazangé
Cheeses
Cheeses : Mr Le Meunier, Cheesemonger and Cheese Maturing Expert at La Croix en Touraine
Goat’s cheese: Mr Le Frêne at Vallières les Grandes
Cottage cheese and rich sour cream: Ferme des Erusées at Sargé-sur-Braye
Bread
“Le Four à Pains” Mr Bonin at Amboise
Seasonal
Sheep’s cheese : Mrs and Mr Cornuet at Perrusson
Asparagus : Descarte
Strawberries : Mrs Druesnes at Epeigné les Bois
Comtesse de Chambord beans : Mrs Albezard at Romilly du Perche
News
MENU RENAISSANCE A 29 € :
till end of september
Mise en bouche
* Mollet egg from the farm “la Vallée Boisée” in spicy crust, fresh spinash, rosemary flavorful broth
* Free rang chicken”Pattes Bleues” with spicy, gratin of mushrooms with nuts, jus
* Crème fraîche from the farm “Les Erusée” meringue pie, rose liqueur sorbet
* “Hypocras”
ANNIVERSARY OFFER :
Menu offered the day of your birthday :
– get your indentity card
– all the table must choose in the menu of 33 €
