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This restaurant is an institution on the banks of the Loire and in La Divatte. Founded in 1890, it is named after the cook Clémence Lefeuvre, who invented beurre blanc. Today’s chef and owner Philippe Maizières, who has had an extensive career in Michelin-starred restaurants, pays a lovely tribute to this iconic sauce and, more broadly, to the French gastronomic tradition. Naturally, fish from the Loire hold a very special place here, as do the local wines. Cuisine blending tradition and modernity, with a breathtaking view of the Loire.
Scallops cooked in their shells, green celery butter and Granny Smith apple
Roast squab, offal tartine, tempura-coated thigh, squab jus and watercress sauce
Rhubarb from the neighbouring orchards, candied in syrup, pollen shortbread and elderflower foam