Jeffrey Pestana's good addresses

At Château Louise de La Vallière, chef Jeffrey Pestana, head of L'Amphitryon (1 toque), creates his cuisine with producers chosen by feel. Sincere encounters, nurtured by exacting standards, rigor and shared stories.

Emilie Lesur Published on 12/30/25 at 11:00 AM

At Jeffrey Pestana, good addresses are never simply suppliers. They're companions along the way, sometimes found through lengthy research, often through intuition. " I need to live by feel. It's not just a good product, it's a relationship. "An overview of a network chosen, thought out and embodied for the L'Amphitryon restaurant at Château Louise de La Vallière in Reugny.

Trout from Les Viviers du Moulin de Langeais

Trout is one of the mainstays of the chef's menu. Head for Pisciculture de Langeais, in Langeais, Indre-et-Loire. " They're crazy," he sums up bluntly. There are fillets, smoked trout, gravelax... Here, fish are sparingly fed, patiently raised, and delivered at ideal size. " Organic, low density, fed once a day... you can feel it right away. " Jeffrey Pestana discovered the address after several weeks of insistence. "It took me almost a month to contact him, and I almost gave up. Then one day, he answers. "Even the delivery tells a different story: ' The fish farmer arrives between 12 and 1pm with the trout in a cooler."

Le Parc aux Truites, Le Moulin du Puits, 37130 Langeais
https://lesviviersdelangeais.fr/

Market gardeners La Belle Au Pois Gourmand

Based in Rochecorbon, with greenhouses in Vernou-sur-Brenne, La Belle au Pot Gourmand is a recent but decisive encounter. "I fell in love with the place. "The chef finds his favorite herbs there: agastache, hysop, pimprenelle... " I love them. "While waiting to restructure the château's kitchen garden, he relies on this organic market gardener, who is present at local markets. " I don't like planting for planting's sake. A vegetable garden has to make sense. "The winter will be devoted to rethinking the plots as a team.

Rue du Grand-Vaudanière, 37210 Rochecorbon
https://www.labelleaupoisgourmand.fr/

Le Garum de Tours

This is one of Jeffrey Pestana's most distinctive signature dishes. The Garum de Touraine, created by Philippe, a former geographer turned taste-maker. " He rediscovered garum from small fish that fishermen used to throw away. "Fermented and powerful, this ancestral sauce now finds its place in an obvious dish: Langeais trout, cucumber, lettuce and garum.

39 Rue de la Miltière, 37270 Montlouis-sur-Loire
https://www.garumdetours.fr/

Rodolphe Le Meunier's cheeses

Impossible to conclude without cheese. Jeffrey works with Rodolphe Le Meunier, MOF affineur based in Saumur and present at Les Halles de Tours. " Passionate, demanding, but still very family-oriented. "A philosophy that resonates with that of the château. More than a selection, it's a shared state of mind.

Boutique Rodolphe Le Meunier, Les Halles de Tours, Pl. Gaston-Paillhou, 37000 Tours
http://www.rodolphelemeunier.fr/

Touraine saffron

Less well known than other regions, Touraine is nonetheless a historic land of saffron. Jeffrey Pestana works with the Du safran et des vignes cooperative in Montlouis-sur-Loire, made up of twelve smallholders. " Their saffron is incredible. And above all, they're super ethical. "Despite soaring prices, they refuse to speculate. " They haven't jacked up the prices. I think it's really good. "The chef uses it in particular with tomatoes, in a simple and fair reading of the product.