Fresh seasonal cuisine, prepared by chef James Fermigier, in a certified Maître Restaurateur inn in Divatte.
This Toqués du Goût-certified and Maître Restaurateur inn is a choice stopover on the Divatte levee. If this road is full of charm, this address is just as much for the freshness of its products, selected according to the seasons. Here, the chef revisits local recipes such as frogs' legs and eels in persillade, or fillet of hake with beurre blanc, with original creations such as squab with black garlic and pressed pears with green cardamom for dessert.
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Members' reviews on AUBERGE DU VAL DE LOİRE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Cuisine raffinée pleine de saveurs.
Très bien dans l'ensemble
Au plaisir de vous revoir