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.
Menu Flavours of the moment48.00 € (starter, main course, dessert)
58.00 € (starter, fish, main course, dessert)
The Cheek of the Ox (18.00 €)
Pressed with herbs, Cévennes sweet onion jam with Kâmpôt pepper young shoots and pearls of peppersOr
Scottish Salmon (20.00 €)Marinated in citrus salt on a cauliflower couliscrispy vegetables with sunflower oil from Caulières
Le Poisson du Moment (24.00 € )
Tagliatelle of leeks, carrots and romanesco, sabayon with Breizh curryOr
Pink King Farm Pig (25.00 €)
Mignon cooked with herbs on a pumpkin mousse, reduced juice caramelised endive, potato and Jerusalem artichoke gratin with golden grapes ***
Apple and Quince (14.00 €)
Acacia honey confit with bitter almond ice cream
Goat's cheese curd (14.00 €)
Vaporeux with beetroot cooked in its own juice, roasted hazelnut oil
The cheese platter: 22.00 €.
All dishes are served à la carte, prices ( )
The prices are inclusive of VAT,(VAT 10%) service included
25 December 2022
138.00€ including aperitif, wine and coffee
Rosé Champagne Cocktail with Raspberry
Amuse BoucheThe Saint James' Day***
Foie GrasHazelnuts and pistachios, onion jam with Kampot pepper ***
The Lotte Roast, quince apples, sparkling Madras curry sauce ***
Farmhouse Poultry Capon Ballotine stuffed with ceps, reduced juicepotato cake with truffles, roasted pumpkin ***
Fresh goat cheeseLike the brains of a Canut, multicoloured beetroot and lamb's lettuce***
Candied chestnuts Iced parfait with honey-spiced pear
Anjou " ARIA " 2021Domaine de la Paleine
"Domaine de La Verpaille
Santenay 1er cru "Clos des Tavannes" 2012Françoise and Denis Clair
Authentic" Poiré Eric Bordelet
Coffee and sweets
The restaurant is fermé Monday all day, Tuesday and Wednesday at lunch
tAll our prices are inclusive of VAT and service.s
58.00 €(starter/main course/dessert)
85.00 €(the entire menu served to the whole table)
2 starters, fish, meat, 2 desserts
The St Jacques (32.00 €)
Poached in a Thai flavoured coconut milk brothpak choï, green apple, coloured radishOr The Snails of Mouliherne (30.00 €)
Celery cubes, ham tuile, goat cheese foam**
Le Bar de Ligne (36.00 €)Steamed Kombu seaweed and large snack shrimpkohlrabi like risotto, yellow chanterelles, steamed with mussel juice
Guinea fowl (34.00 €)
Supreme in porcini and chestnut roulade, red wine reductionroasted salsify and parsnips**
The Pear (18.00 €)
En Bourdaloue and its blackcurrant sorbet, mix of red fruits, astina cress
Valrhona Chocolate (18.00 €)
Caribbean/caramel fondant on a pistachio biscuit, Guanaja sorbet with Tonka beancreamy cherry cracker cabbage
The cheese plate (17.00€)
The 4 cheeses of the moment
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
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
From 265.00€ to 410.00€.
Hotel Restaurant SPA l'aubinière