Château de Pray
Amboise, France
⭐1 Star
The Experience
From Michelin Guide
Upstream from Amboise, on the south bank of the Loire, this medieval castle with two massive towers, remodelled during the Renaissance, cannot fail but catch the eye. The edifice peacefully presides over vast formal grounds and staunchly upholds the Loire’s gracious art de vivre. The orangery, part of which is built into the rocky hillside, is the epitome of elegant, and on sunny days it is a treat to sit on the pleasant terrace overlooking the gardens. Chef Arnaud Philippon's cuisine flirts with the zeitgeist: pressed young goat and foie gras, pied bleu mushrooms, wild garlic and mango and cocoa paste; razor clams, white asparagus and Vouvray wine with primrose roots; hot soufflé with Touraine blackcurrants. Delicate craftsmanship, balanced flavours, locally sourced ingredients: the good life at its best.
Unique Things
From Visitor Experiences
Troglodyte Dining Room Carved from Tufa Stone
The restaurant’s main dining space, L’Orangerie, is a 120 m² room carved directly into the hillside’s tufa rock, featuring a 4-meter-high ceiling and large arched windows that flood the space with natural light—a rare architectural choice for a Michelin-starred venue.
Chef’s Unusual Culinary Journey: From Alsace to Brussels to Loire
Chef Arnaud Philippon brings a distinctive resume: after training in Alsace and Brittany, he spent two years at Brussels’ famed 2-Michelin-starred Comme Chez Soi before settling in the Loire Valley—a path less common for chefs in this region, blending northern European precision with local terroir.
Historic Setting with Literary Pedigree
The château itself, a 13th-century fortress once home to Lord Geoffroy de Pray and visited by Marcel Proust, offers not just a meal but a dining experience framed by medieval towers, formal gardens, and a five-hectare wooded park—unusual for a Michelin-starred restaurant to be so deeply embedded in both literary and architectural history.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Château de Pray in Amboise include:
Pressed young goat and foie gras: These ingredients highlight the chef's refined approach to local meats and rich flavors, often combined to create elegant, balanced dishes.
Pied bleu mushrooms and wild garlic: These foraged, seasonal ingredients add earthy and aromatic notes, showcasing the Loire Valley terroir.
Mango and cocoa paste: Used to introduce exotic and slightly bitter-sweet contrasts, reflecting the chef's creativity and modern flair.
Razor clams, white asparagus, and Vouvray wine: These local specialties are paired to emphasize freshness and regional identity, with primrose roots adding a delicate vegetal touch.
Touraine blackcurrants: Featured in desserts like hot soufflé and sorbets, they bring a vibrant, fruity acidity to the menu, balancing richer elements.
These ingredients are carefully sourced from local producers and combined with delicate craftsmanship to create balanced, flavorful dishes that express both tradition and innovation in the Loire Valley culinary scene.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Menu Terroir: €63 (3 courses)
- Menu Complet: €87 (5 courses)
A La Carte
- Oreiller Tourangeau: €28
- Thon blanc de ligne mariné: €31
- Lactosérum sarrasin: €38
- Cervelle de veau/homard bleu: €36
- Consommé 'Tête de cochon': €29.5
Desserts
- Soufflé chaud au cassis: €22
- Mousse tiède au chocolat: €22
- Mille feuilles: €22
- Ananas rôti à la noix de coc: €22
- Coupe glacée: €22