La Table du Manoir

Fresh, seasonal dishes mainly from the large variety of local products, are prepared for you on the premises by Chef Victor Orsenne and his team

Book a Table

Breakfast served in the Manoir’s dining room, free of charge for hotel residents. Choice of hot and cold beverages, French rolls and croissants, home-made jams and fruit stews, regional dairy products and cereals.

The chef prepares a four course menu from seasonal specialities of our region. With that enjoy the vast choice of Loire wines, and then finish the evening with coffee, tea and after-dinner drinks in the Manoir's Salon.


The restaurant is open Monday through Saturday from 7.30pm

Closed Sundays

For any special request you may have please get in touch with us, also see the chapter Meetings and Events.

Heading out? Picknick basket for bikers and hikers on request.


Menu of the day

Wednesday, May 22

MENU 36 euro pour les 3 plats

Tartare de truite saumonée Ou Asperges blanches du Val de Loire Mayonnaise à la ciboulette Ou Tomate et mozzarella di bufala Pesto à l’ail d’ours du jardin Ou Terrine de foie gras de canard


« Fish ‘n’ Chips » (cabillaud) Ou Suprême de volaille Ou Magret de canard Ou Côte de veau Ou Grillade de bœuf « Simmenthal »

Brioche façon “pain perdu” Ou Charlotte au chocolat noir et blanc Ou Mousse glacée au caramel de beurre salé Ou Compote de rhubarbe du jardin, glace vanille Ou Fraises gariguettes du Val de Loire, quatre-quart au citron

Les glaces et sorbets sont aussi faits maison !

Pour chacun de ces plats, choisissez la sauce de votre préférence :

Sauce au poivre à la crème Ou Sauce à la moutarde d’estragon Ou Sauce au roquefort Ou Sauce beurre de ciboulette

THREE-COURSE MENU

€28 - €36 per person

FOUR-COURSE MENU

€32 - €40 per person
service and VAT included

Book a Table

The Chef

Victor Orsenne

Parisian born Victor Orsenne has inherited his culinary talent from his mother. Alumnus of the famous Hotel Management School of Lausanne, Switzerland, he favours an authentic cuisine prepared by himself and his team from fresh products mainly purchased in our region. According to the season one will find white asparagus, strawberries, wild mushrooms, venison and the goat cheeses for all of which the Loire region is famous.

FOOD & WINE AT THE MANOIR

Wine Map of the Loire

The Loire Valley wine region includes the vienyards situated along the Loire River from the Muscadet region near the city of Nantes on the Atlantic coast to the region of Sancerre and Pouilly-Fumé just southeast of the city of Orléans in north central France. The Loire Valley has a long history of winemaking dating back to the 1st century. While the majority of production is white wine from the Chenin blanc, Sauvignon blanc and Melon de Bourgogne grapes, there are rosé and red wines made (especially around the Chinon region) from Cabernet franc. In addition to still wines, sparkling and dessert wines are also produced.

The Loire region it is the second largest sparkling wine producer in France after Champagne. Among these different wine styles, Loire wines tend to exhibit characteristic fruitiness with fresh, crisp flavors-especially in their youth.