Since 1986 Dominique Pépin has been working in Rémy Giraud’s shadow, the emblematic 2 Michelin starred chef, and it’s completely logical that he replace Rémy in October 2020.
By becoming the new chef at Hauts de Loire, Dominique Pépin is taking on a new challenge, he will continue Rémy Giraud’s neoclassical style of coooking, but he will of course bring his personal touch and a modern twist.
His takes on the great classics really are an ode to French heritage, incorporating game, fruits and vegetables from the vegetable garden and taking even the most demanding of guests on a rich and impeccable gastronomic journey. In what has become a new exercise in style, Dominique Pepin’s Bistrot menu comprises a selection of carefully prepared typical dishes that reflect both the changing seasons and his sources of inspiration, served in a relaxed setting overlooking the vegetable garden.
The cosy, well-appointed surroundings of the restaurant make it the perfect haven of peace and tranquillity in which to sample the culinary delights on offer. Chef Dominique Pépin serves up a selection of dishes representing his own take on some of the great French classics and prepared using seasonal produce.
Hare terrine à la royale, eel salad and even Sologne caviar are just some of the dishes on offer here and sure to delight even the finest of palates. A great deal of sensitivity, creativity and incredible inventiveness goes into making this a flawless gastronomic experience, the standard of which has earned it two Michelin stars and a reputation among connoisseurs…
The Hauts de Loire offers another equally inviting dining experience where guests can enjoy authentic, flavoursome dishes for both lunch and dinner.
Chef Dominique Pépin demonstrates his versatility through his deliberately selective menu adapted to the seasons and the market to create dishes rich in character, including carp sausage and smoked purée, accompanied by regional wines… an array of gourmet revelations to tantalise your taste buds.
The Hauts de Loire is simply bursting with gourmet secrets, including its very own protected beehives, which you will come across if you decide to take a stroll down to the pond just a few hundred metres from the château itself. This provides us with a generous supply of ‘home-made’ honey that is served to our guests at breakfast, used in dishes prepared by the hotel’s chef or made available to our customers, where production allows.
We also produce our own chocolate thanks to the talents of our pastry chef, Tom Duclos, allowing him to create the best pastries and other indulgent cocoa-based desserts that reflect his current sources of inspiration.