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As both a source of enjoyment and a form of expression, gastronomy occupies a special place here at the Hauts de Loire.

Teddy Ragain, new Chef at the Michelin-starred Restaurant

Teddy Ragain, a young rising star of the Luxembourg culinary scene, is back in his homeland. He will be presenting dishes inspired by the great masters of French cuisine, with a modern twist.

Bringing extensive experience at high-end dining tables, he is premiering as the head chef of a Michelin-starred restaurant.

While taking inspiration mainly from the cuisine of the Escoffier and Bocuse schools, he likes to reinterpret these to suit his personal style.

The 1-Michelin-starred Restaurant

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. Our chef serves up a selection of dishes representing his own take on some of the great French classics and prepared using seasonal produce.

Thanks to his very broad knowledge of the terroir of the Loire Valley, the young chef has established the menu for the Hauts de Loire based on local produce, sublimating the local fragrances in a cuisine that is both simple and extremely sophisticated in its combinations of flavours and textures.

Restaurant open Wednesday to Friday evenings only, as well as Saturday and Sunday lunchtimes and evenings.

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The Bistrot

The Hauts de Loire offers another equally inviting dining experience where guests can enjoy authentic, flavoursome dishes for both lunch & dinner.

Our chef demonstrates his versatility through his deliberately selective menu adapted to the seasons and the market to create dishes rich in character… an array of gourmet revelations to tantalise your taste buds.

Bistro open for lunch and dinner every day except Wednesday and Thursday.

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Home-made Hauts de Loire produce

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, allowing him to create the best pastries and other indulgent cocoa-based desserts that reflect his current sources of inspiration.