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A Territory

A Terroir

A Savoir-faire

A Team

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.

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!

 

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

 

Lunch menu

FERMETURE ANNUELLE

Le restaurant sera femé du dimanche 16 décembre au vendredi 1er février inclus

Toute l’équipe des Closeaux vous souhaite d’excellentes fêtes de fin d’année !