Christophe Hay's second restaurant is named after a species of carp. It is located on the first floor of a modern extension slightly set back from the original building. This inviting wood-panelled and light-filled interior, with its large bay windows looking out over the Loire, immediately works its magic. The chef of Fleur de Loire gives free rein to his passion for Loire ingredients (local cheeses, géline de Touraine heirloom poultry, fried small fish and mullet from the River Loire, lamb and caviar from the Sologne), but also Wagyu beef from his own farm. In short, fine ingredients treated with care to create dishes that tend towards the classical.

Arbore & Sens

Assisted front of house by sommelier Océane (his partner), Clément Dumont, a young chef from the region with some solid experience, has made this restaurant not far from the Royal Citadel the new place to be. An inspired technician with a love of plants and the seasons, he cooks up creative, at times bold cuisine that is inspired by the village, Loire poultry and fish, and of course the goat's cheese, vegetables from his own kitchen garden, and herbs picked by small-scale grower Juliette Krier. One example is the starter based on white asparagus from the Richelais area, preserved egg yolk, elderberry and sake. A pleasant terrace in the shade of the wisteria.

A restored farmstead nestling in the midst of sprawling private woodland houses an unconventional property guided by foraging. Wild plants are picked on the estate and the veggies are from the permaculture cottage garden and neighbouring organic farm, acquired by the owners, all of which sets the scene for unexpected creative cuisine. The dining room is wood-rich, while lodges on stilts and artwork set the scene outdoors. The single set several course menu may include green pea and wild sorrel ice cream, flame-licked mackerel and buds of wild brambles or foie gras wrapped in woodland smartweed… A culinary stroll through the scents and flavours of the woods.

Assa

Anthony and Fumiko Maubert have set up shop in the heart of Blois, while awaiting the refurbishment of their establishment on the banks of the Loire. For a long time, Anthony worked alongside Arnaud Donckele (La Vague d'Or), while Fumiko has a twin vocation of nutritionist and pastry chef - her creations stand out for their delicacy and low added sugar. Every morning (“assa” in Japanese), the couple devises the daily menu together, drawing on produce of impeccable quality and numerous Japanese seasonings and ingredients. Sansho berries, wild yuzu, nori seaweed broth, matcha tea and azuki red bean paste are harmoniously combined with ingredients that are painstakingly sourced from local (less than 20 minutes away) producers (among whom Masato Fujisaki, who grows Asian veggies and has been a partner of the restaurant for many a year).

Japan boasts two museums devoted to the cartoonist Raymond Peynet, who created the famous lovers in 1942, immortalised by a postage stamp. Some of his Japanese admirers thus naturally chose the small village of Saint Valentin to celebrate February 14 in culinary style. In a stripped-back, contemporary interior, graced with posters and lithographs by Peynet, a 100% Japanese brigade conjures up a subtle new take on modern Gallic fare, scattered with delicate Japanese notes.

In this plush restaurant on an island in the River Vienne, chef Pierre Koniecko rustles up recipes that are both tasty and generous, such as his medley of lamb (grilled chop and saddle, confit shoulder pastilla). In summertime, the teak deck patio by the riverside is an undeniable draw!