Arbore & Sens

Assisted front of house by sommelier Océane (his partner), Clément Dumont, a young chef from the region with some solid experience, has made this restaurant not far from the Royal Citadel the new place to be. An inspired technician with a love of plants and the seasons, he cooks up creative, at times bold cuisine that is inspired by the village, Loire poultry and fish, and of course the goat's cheese, vegetables from his own kitchen garden, and herbs picked by small-scale grower Juliette Krier. One example is the starter based on white asparagus from the Richelais area, preserved egg yolk, elderberry and sake. A pleasant terrace in the shade of the wisteria.

Eco-Responsible Cooking

• Arbore & Sens emphasizes eco-responsibility by sourcing ingredients from local producers and maintaining a one-hectare vegetable garden, ensuring fresh and seasonal produce.

Personalized Dining Experience

• Guests choose their own knives from a selection made by local artisan cutlers, adding a unique touch to the dining experience.

Artistic Culinary Presentation

• Each dish is described as a work of art, with a focus on beautiful presentation that delights both the eyes and the palate.

Signature Ingredients

• Fresh Seasonal Produce: The restaurant emphasizes the use of fresh, seasonal ingredients sourced from local producers, ensuring that each dish reflects the peak flavors of the season. This commitment to local sourcing supports the community and enhances the quality of the dishes.
• Courgette Flowers: Featured in a standout starter, these delicate flowers are prepared with refinement, showcasing the chef's ability to elevate simple ingredients into exquisite culinary experiences.
• Raviole: A signature dish that highlights the chef's innovative approach to traditional French cuisine, the raviole is crafted with precision and creativity, often incorporating seasonal fillings that surprise and delight diners.
• Poached Fish: This dish exemplifies the restaurant's focus on technique and freshness, with fish sourced from local waters, prepared to perfection, and served with complementary seasonal accompaniments.
• Apple Dessert: A signature dessert that showcases the chef's pastry skills, this dish is a visual and flavorful masterpiece, often incorporating locally grown apples and innovative techniques to create a memorable end to the meal.

Tasting Menus

• Acte 1 "Voyage Initiatique": €85 per person
• Acte 2 "L'Odyssée": €120 per person
• Premiers Pas (3 courses): €55
• Petit Gastronome (3 courses for children): €35
• Arbore en 5 temps: €74
• Les Sens en 6 temps: €87
• Interprétation en 8 temps: €118