Once upon a time, Clémence Lefeuvre, owner of a restaurant on the banks of the Loire in Saint-Julien-de-Concelles, gained notoriety for dressing the river’s fish with a sauce of vinegar, shallots, butter and pepper: beurre blanc, as any apprentice cook would know. It’s a tradition that has been honoured since 2019 by the young chefs, Mathieu Roux and Marie Fresneau, who now lead this legendary address with their conscientious and engaged cuisine (ultra-local ingredients, respect for the reproduction cycles of fish, an adjoining vegetable patch, homemade bread, etc.).
Pan-fried foie gras escalope, smoked eel and oxtail broth
Pikeperch with beurre blanc and vegetables
Soufflé Grand Marnier