Auberge Pom'Poire

This contemporary restaurant surrounded by orchards has a bright, welcoming, clean-lined dining area that looks onto the surrounding countryside. Full of verve and creativity, Bastien Gillet's colourful, zesty cuisine is as subtle as it is finely judged, both in terms of the aromas and the textures; his dishes, laden with top-notch farm produce from the region, are rife with flavours. And the detail to seal the deal: the dishes are served in delightful crockery that is handmade locally. The menu is liable to change daily, in accordance with the chef's inspiration. Suffice to say, this restaurant that pushes the boundaries with delicious fare has plenty to recommend it, so why not take a bite?

Menu d'instinct: a menu with no carte

• The restaurant offers a 'menu d’instinct' in 3, 5, 7 or 9 courses, with no traditional carte or menu with choices, emphasizing a guided tasting体验 based on the chef's inspiration and seasonal ingredients.
• Descriptions emphasize an experience for the senses, blending emotion, imagination and playfulness in harmony with nature, rather than a fixed menu.

Generational, family-run operation with on-site lodging

• Opened in 2006 by Christian and Florence Gillet on family lands; since 2016 their son Bastien Gillet and his wife Emilie have taken the reins, continuing the family tradition.
• The Auberge includes 6 guest rooms (with half-board options), creating a integrated gastro-hotel experience on-site.

Accueil Vélo certification and sustainability focus

• The restaurant is listed as an Accueil Vélo establishment, signaling a cyclist-friendly welcome and services, aligned with sustainable tourism practices in the region.

Signature Ingredients

• Pears and apples from Pom’Poire family vergers in Azay-le-Rideau: The restaurant's name and history are rooted in the family orchards; these orchard fruits are a defining element of the terroir, used seasonally and creatively by the chef to imbue dishes with natural sweetness and orchard brightness.
• Seasonal produce from Loire Valley producers (local, fresh, and seasonal): Dishes are built around ingredients that are harvested when at peak, highlighting the region's agricultural diversity and supporting nearby farms, in line with the menu's philosophy of freshness and inspiration from nature.
• Farmhouse cheeses (fromagers fermiers): A curated selection of rustic, artisanal cheeses offered as a supplement, showcasing regional dairy craftsmanship and boosting contrast and texture on plates.
• Estate-grown herbs and vegetables from the restaurant's grounds and vergers: A garden-to-table element that feeds the chef's instinctive menus, grounding the cuisine in the land around Azay-le-Rideau.