Clément Dumont's good addresses

Clément Dumont is a committed chef with a keen eye for the environment, who brings out the best in plants and local produce at his Arbore & Sens restaurant in Loches. Awarded 3 toques and named Grand de Demain 2024 by Gault&Millau, he shares the expertise of the artisans and producers who fuel his daily cooking. Precious partners, chosen for their excellence and shared philosophy.

La Cabane à Plantes, in Sennevières

"Juliette is the plant soul of our cuisine Since the opening of Arbore & Sens, this outstanding picker has been supplying the restaurant with wild and cultivated aromatic plants and flowers. Based not far from Loches, she organizes three pick-ups a week, exclusively for the chef. "She works with 90 varieties year-round and also transforms her plants into herbal teas. You can order them on her website." A strong bond has been forged between the picker and the chef, who says:"She energizes our cuisine, she identifies it."

• Where? La Cabane à Plantes, 37600 Sennevières
• lacabaneaplantes.com

Chickens and squabs from Maison Bellorr, Avrillé-les-Ponceaux

Located north of Tours, Maison Bellor is Clément Dumont's regular supplier of exceptional poultry. "They have a monopoly on the Racan appellation. We get our chicken and squab there." Bellor, which specializes in refined products, also offers asparagus, snails and truffles, available by click & collect or in its Parisian and even Singaporean boutiques."It's a must-visit address for products that are a little luxurious."

• Where? Maison Bellorr, Verthonay, 37340 Avrillé-les-Ponceaux
• bellorr.com

Sophie and Stéphane Crépin's mushrooms, Loches

At one of the region's oldest mushroom farms, just three minutes from the restaurant, Clément Dumont sources his organic mushrooms."Every day, we get our oyster mushrooms, shiitake mushrooms, brown mushrooms... They're on our menu almost all the time." An obvious link of proximity, but also a coherence with the chef's philosophy: to value the living, local and sustainable.
▶ Where? Stéphane and Sophie Crépin, 73 rue Saint-Jacques, 37600 Loches

Pig from La Mosellerie, in Loché-sur-Indrois

in Loché-sur-Indrois, La Mosellerie farm supplies pigs directly to the restaurant, with no intermediaries. "Rack, belly... we try to add value to everything." This partnership is part of a wider project: Saveurs Lochoises, a store set up by six producers in the center of Loches."It's a sort of local AMAP, with several of them pooling their strengths to offer ultra-short circuits."

• La Mosellerie, 37460 Loché-sur-Indrois
• Saveurs Lochoises, 33 route de Vauzelles, 37600 Loches

L.O Céramique, Angers

To sublimate his plates, Clément Dumont relies on Élodie, a ceramist in Angers. "She creates tableware that's totally in tune with our world. Each piece is unique, inspired by plants and nature." L.O Céramique's creations are an integral part of the Arbore & Sens sensory experience: a cuisine that also tells its own story through materials.

• www.loceramic.fr
• Tel: 06 72 38 92 31