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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.

Chief Arthur Peta

For Arthur Peta, cooking is more than just an art—it is a commitment. He champions a responsible and environmentally conscious approach, favoring short supply chains and seasonal products. Through this ethical vision, Arthur Peta seeks to offer his guests a refined and meaningful culinary experience, blending local flavors with creativity.

His signature style is largely defined by a bold and masterful use of colors, creating visually captivating and harmoniously balanced compositions.

Alongside Arthur Peta, a close-knit team works in perfect synergy, with each member playing a key role in crafting this unique gastronomic experience.

MENU RESTAURANT

LUNCH MENU (WEEKEND)

An elegant setting

In an elegant and intimate setting, the restaurant at Les Hauts de Loire offers a refined yet warm atmosphere. Inside, delicate woodwork, soft lighting, and impeccably set tables invite guests to a truly exceptional gastronomic experience.

On sunny days, the terrace opens onto lush gardens, providing a peaceful and bucolic setting, perfect for dining amidst nature. The gentle sound of fountains and birdsong accompany each dish, creating a perfect harmony between haute cuisine and tranquility.

A place where time seems to stand still, blending elegance and serenity.

BOOK YOUR TABLE

Information & Booking

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

BOOK YOUR TABLE

02 54 20 72 57

 

Dogs are not allowed in the gastronomic restaurant, even on the terrace. Trousers are compulsory for men at dinner in the gastronomic restaurant. Dogs are allowed in the bistro.

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.