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The restaurant sits inside the cloister of a vast medieval abbey, its stone arches left deliberately bare so the room does the talking. Patrick Jouin and Sanjit Manku stripped it back to almost nothing, and the chef, a Bocuse d'Or winner, fills that quiet with one Michelin star cooking rooted in biodynamic farming and a garden that more or less writes the menu. Dress for the architecture; the food will meet you there.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Racan poultry
“local produce takes pride of place (Racan poultry, Anjou pigeon) in a menu that keeps pace with his garden’s production and the moon.”
Michelin Guide -
Anjou pigeon
“local produce takes pride of place (Racan poultry, Anjou pigeon) in a menu that keeps pace with his garden’s production and the moon.”
Michelin Guide
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The neighbors closest first
- Fontevraud l'Ermitage Stay · 74
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