AUBERGE LE SAVAGNIN
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Inn with a real modern cuisine and local products that offers a quality and fresh cuisine.
Gérard Saillard is a master restaurateur. The dishes at the Auberge du Savagnin draw their inspiration from the river, a major fly-fishing venue. The cuisine buissonnière honors the terroir by blending modernity and tradition. The menu adapts to the season, and products are selected for their quality and freshness: trout from the fishpond, crayfish... white asparagus with morel mushrooms, pear/quince chutney with foie gras au torchon. Real cooking, like these pigeon supremes cooked in a cocotte lutée.
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