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.

Timetable

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

Gourmet

Flavour

EASTER

Menu of the moment

42.00€ (starter, main course, dessert)

54.00€ (starter, fish, main course, dessert)

Amuse bouche

***

White Asparagus from Richelieu (24.00€)

Royal sheep's curd from the Lochois,
asparagus mousse sauce, crumble with dry ham
Or

Scottish Salmon (19.00€)
Marinated in citrus salt, spinach salad, radish, chervil, combava oil

***

Le Poisson du Moment (22.00€)

A la plancha, carrots, fennel, green asparagus, kumquats, orange butter

Or

Yellow Farm Chicken (25.00 €)

In dodine stuffed with parsley on a cabbage fondue
courgettes with black garlic, mashed potatoes, reduced juice

***

The Pear (14.00€)

Confit with St Ouen honey and lemon, raspberry sorbet
almond and astina cress cake

The cheese platter: Supplement to the menu: 12.00 €.
A la carte: 18.00 €.

All dishes are served à la carte, prices ( )

The prices are inclusive of VAT,(VAT 10%) service included

*Any change in the menus will result in a supplement to the price

Festive menu

Current market menu

24.00 € (starter, main course or main course, dessert)

30.00€ (starter, main course, dessert)
42.00€ (full menu with 1 glass of Montlouis, 1 glass of wine)

***

Amuse bouche

***

Poached eggs on a fricassee of oyster mushrooms with a foamy sauce

***

Roasted mullet back, mashed potatoes, red wine sauce

***

Apples and quinces with St Ouen honey, raspberry sorbet

***

The market menu is served only at lunchtime Thursday and Friday,
except on public holidays

The restaurant is fermé
Monday all day, Tuesday and Wednesday at lunch

tAll our prices are inclusive of VAT and service.s

Gourmet menu of the moment

55.00 € (starter/main course/dessert)

66.00 € (starter/fish/meat/dessert)

80.00 € (the entire menu served to the whole table)

**
Amuse bouche

**

Asparagus from Richelieu (32.00 €)

Large prawns snacked on a fresh herb coulis
young shoots and petals from the garden
Or
Duck Foie Gras (24.00€)

Endive salad with beetroot kube
**

Le Maigre de Ligne (38.00€)

Steamed, cockles, peas, broad beans and apple vitelotte
syphon broth, lightly creamed with Touraine saffron

Or

The Calf (36.00€)

Quasi roasted white asparagus with reduced juice

Primeurs du moment, oil of radish tops

**

The Strawberry (17.00€)

Slices of rhubarb and its creamy pistachio cracker cabbage

Or

The Valrhona Chocolate Trilogy (17.00€)

Salted Butter Caramelis/Hazelnut Caramelis/Tonka Guanaja Sorbet

**

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, especially Creole dishes, hence his cooking 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.