Restaurant
Gastronomic
Indre et Loire
Discover a gentle way of life
Gastronomic restaurant
Indre et Loire
In the land of François Rabelais, who invented the concept of gastronomy, our gastronomic restaurant in Indre et Loire welcomes you in a modern and colourful setting, bathed in light and in dialogue with nature.
This former 18th century coaching inn, a family heirloom since 1913, was taken over by Odile and Jacques Arrayet in 1989. Named l'Aubinière, the inn quickly became a renowned gastronomic restaurant before becoming a 4-star Hotel & Spa. In our gastronomic restaurant in Indre et Loire, four generations of the art of entertaining have succeeded one another to offer you the best and the sweetness of life in the heart of Touraine.
Chef Jacques Arrayet, never short of ideas, serves up a cocktail of imagination, passion and tradition. The wine cellar, which runs from the restaurant to the lounge, is revealed behind the windows where you can contemplate the nuggets of the region and elsewhere.
Monday | Closed |
Tuesday | 7.30 pm to 9 pm |
Wednesday | 7.30 pm to 9 pm |
Thursday | 12.30 to 13.15 / 19.30 to 21.00 |
Friday | 12.30 to 13.15 / 19.30 to 21.00 |
Saturday | 12.30 to 13.15 / 19.30 to 21.00 |
Sunday | 12:30 to 13:15 and 19:30 to 21:00 from 01/06 to 30/09 |
Our menus
From the market
Inspiration
Flavour
Easter menu 2024
Flavour menu
Menu Flavours of the moment
The Snails of Mouliherne (25.00€)
Parsley flan, pumpkin coulis, bread and ham tuiles
Or
Pink Prawns (18.00 €)
Snackées and chicory salad with chives and shavings of bottarga
Caulières sunflower oil with smoked paprika
**
The Fish of the Moment (24.00 €)
Steamed, roasted leek and coloured carrots, shellfish coulis
Or
The Veal (24.00 €)
Slow-cooked picanha, shiitake mushrooms, polenta and brussels sprouts
caramelised red cabbage juice with Orléans vinegar
**
The Pear (14.00)
Pochée with cardamom, creamy lemon cracker cabbage, red fruit sorbet
Or
Plate of 3 goat's cheeses (16.00 €)
***
The cheese platter: 22.00 €.
All dishes are served à la carte, prices ( )
The prices are inclusive of VAT,(VAT 10%) service included
Easter menu
Easter menu
75.00€
Amuse-bouche
***
Pressed foie gras and free-range poultry
Apple/celeriac/curry Madras seasoning
***
Large Prawns and Snacked Scallops
Thai steam, pakchoi and coloured radishes
***
Piece of veal in a cereal crust
Truffled polenta with morel mushrooms, reduced juice
***
Strawberries, Rhubarb, Verbena
Black lemon tuile
***
Valrhona Chocolate
****
Market menu
The restaurant is fermé
Monday all day, Tuesday and Wednesday at lunch
tAll our prices are inclusive of VAT and service.s
Inspiration menu
Inspiration menu This menu is for the whole table
60.00€ starter, main course, before dessert, dessert
72.00€ starters, fish, meat, pre-desserts, desserts
**
Amuse bouche
**
The Saint Jacques (28.00€)
Snacked on a cauliflower mousse with red meat and radish pickles,
enoki, lobster oil
**
La Bar (32.00€)
Steamed Kombu seaweed, on a bed of spinach, with a steamy cockle juice
conchiglioni stuffed with an orange fennel compote
**
Duck breast (35.00€)
Roast, fine parsnip purée, truffle coulis
golden scoop, quince, celery and fried kale stir-fry
**
Before dessert
The Apple " Temptation"
Confit with lemon zest and Touraine saffron ice cream
**
Valrhona Chocolate (18.00€)
Brownies, Caribbean ganache, spiced caramel cream, raspberries
**
**
We apologize if any changes to products or services are made.
of support are provided according to the market.
*Please specify when ordering if you have any intolerances,
contraindications or food allergies
Prices are inclusive of VAT (10%) Service included
The art of entertaining
The Leader
Originally from Reunion, Jacques Arrayet discovered his passion for this profession by watching his mother cook and by enjoying his grandparents' dishes, hence his cuisine based on taste and seasonal products.
After graduating from the Biarritz Hotel School, he gained experience in some of the best restaurants in Paris (Intercontinental, Crillon), in Sens (Hôtel de Paris et de la Poste where he met his wife) and in Tours (La Rôtisserie Tourangelle, an institution in the heart of the old town). He worked for 5 years with Chef Duguet, who allowed him to express his art, before becoming owner, with his wife Odile, of the family inn in 1989. Odile, a sommelier, offers a rich and varied wine list, with a special focus on the wines of the Loire Valley.
Let Odile and Jacques Arrayet guide you through your culinary journey at l'Aubinière and help you discover the flavours and aromas of Touraine.
2 hours from Paris