Our aim is to take you on a stroll alongside the Loire, a protective mother topped by mists that envelop the great natural regions that border her.
Her unwavering, poetic sisters, so to speak…
Sologne, Perche, Brenne and Beauce: a whole palette of colours that has led to an approach that is nothing if not inspired, combined with an ever-curious eye taking in the beauty of the world.
We drink deep from these abundant terroirs that surround us, in order to provide you with the results of visible and sometimes amused work on a holistic vision stemming from a form of gentle lyricism, in the many utopias imbued with the Château of Chaumont-sur-Loire magic.
In dining room and kitchen alike, we accompany you with simplicity as our watchword.
Welcome to Le Grand Chaume!
Quy Phi, Guillaume, Pascal
Stéphane, Laure, Lucas, Matteo, Magalie, Laëtitia, Isciane, Hannah and Richard.
Discover our 3 menus:
“Here, our approach is one guided by curiosity and humour, championing careful combinations and adjusted in step with the seasons and inspiring encounters and discoveries we make...."
Guillaume Foucault
| Starters | ||
Veal from suckled beef calf, smoked lean fish, white beetroot and green juice | 22€ |
|
Cured Sologne sturgeon, daikon radish and blackcurrant | 22€ |
|
Potted boar, coffee, onion in brine and cockles | 18€ | |
| Plate | ||
| Fennel, cocoa butter, almonds, roasted orange and gleaned cherry laurel | 27€ | |
| Line-caught white tuna, leek and cucumber | 28€ | |
| Guinea fowl sourced from the Orléans area, aubergine, caper leaf and green cardamom | 29€ | |
| Cheese | ||
| Tomme de Touraine, Valencay and Sainte Maure de Touraine raw goat cheeses | 14€ | |
| Olivet fleuri (cow's milk soft mould-ripened cheese) sunflower and mertensia leaf | 16€ | |
| Desserts | 20€ | |
| Watermelon and rose Milk chocolate and hay Lemon and sorrel |
“Through our menu, I take you on a distinctive journey that is very much my own. A stroll inspired by my own whims, with sparkle, striking monumental pollards and perennials in store…”
Guillaume Foucault
Menu | 80€ | |
Fennel, cocoa butter, almonds, roasted orange and gleaned cherry laurel Cep mushrooms, crayfish, apple (Coudre) and Loire garum (lactose fermented sauce) Potted boar, coffee, onion in brine and cockles Veal from suckled beef calf, purple artichoke, pine nut, pollen and pork crackling Olivet fleuri (cow’s milk soft mould-ripened cheese), sunflower and mertensia leaf (€10 supplement) Apple (Locard vert), lemon bergamot and chanterelle mushrooms |
“Through our menu, I take you on a distinctive journey that is very much my own. A stroll inspired by my own whims, with sparkle, striking monumental pollards and perennials in store…...”
Guillaume Foucault
Menu | 110€ | |
Fennel, cocoa butter, fresh almonds, roasted orange and gleaned cherry laurel Cep mushrooms, crayfish, apple (Coudre) and Loire garum (lactose fermented sauce) Potted boar, coffee, onion in brine and cockles Pear (Louise Bonne) beef fat, young salmon trout with plated whisky Calf’s caul, whelk, yeast, celeriac, stonecrop and mustard from Orléans Pigeon of the Racan region, purple artichoke, pine nut, pollen and pork crackling. Pear (Curé) rehydrated with giblets Olivet fleuri (cow’s milk soft mould-ripened cheese), sunflower and mertensia leaf (€10 supplement) Pear (Carésy) chard and Tabasco Apple (Locard vert), lemon bergamot and chanterelle mushrooms Opéra cake with carrot flower honey, linseed with salty and smoked caramel ice cream |
