Les Hauts De Loire

Les Hauts de Loire holds a Michelin star for chef Rémy Giraud's traditional French cooking, anchored by a direct partnership with a local market gardener. The menu is built on seasonal vegetables, Touraine truffles, and Loire fish, served in a classical dining room or on a garden terrace within a Relais & Châteaux property. It operates as a destination for multi-course tasting menus, with many guests extending their visit into an overnight stay to match the slower, deliberate pace of the experience. Signature plates include scallop with topinambour and Lagavulin whisky, hare à la royale, and a Grand Marnier soufflé. The restaurant is positioned between Blois and Amboise, drawing those willing to make the estate itself the reason for a journey into the Loire Valley.