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Rating: 13
Author: Gault&Millau

49730 MONTSOREAU

13/20
Chef's Restaurant

3 PHOTOS

Chef: Romain Butet
Cooking: French
Style: Romantic | With friends

Gault&Millau's review 2026

Just a stone's throw from the Loire and the Château, a tuffeau house houses the kitchens of chef Romain Butet, who we know from his days as second-in-command to Pascal Favre d'Anne in Angers. His dishes are beautifully crafted, such as octopus with cuttlefish ink, peanut and cashew nut pesto, or skrei cod with a classic beurre blanc sauce, sprinkled with candied ginger; these combinations are the fruit of his travels and add a touch of fantasy to his dishes. Local produce is not forgotten, with a fine mushroom and cream tart, or village apple confit on vanilla cream. We can't fail to mention the exceptional wine cellar, with no fewer than 250 organic and natural wines from the Loire's biggest names, including Mark Angeli, Tessa Laroche and Benoît Courault, without neglecting the best from Burgundy and the Rhône Valley, all at affordable prices. A few questions about the care taken to ensure the comfort of guests, but the two toques are confirmed.