Ezia
Montlivault, France
⭐1 Star
The Experience
From Michelin Guide
Nicolas Aubry, previously Christophe Hay's executive chef, has now taken over the reins of his mentor's restaurant. The decor has not been changed and it is a pleasure to be back in this modern space with a view into the kitchen. Organised into single set menus that take their cue from the seasons and from produce sourced in the Loire region, the finely crafted dishes are expressions of his delicate cuisine, which may be subtle but has bags of personality.
Unique Things
From Visitor Experiences
Cuisine deeply rooted in local terroirs: Ezia’s menu uniquely combines the culinary treasures of the Loire region, Nantes area, Guérande coast, and Sologne, reflecting a strong commitment to local produce and producers, crafted by Chef Nicolas Aubry who personally selects ingredients to maintain authenticity and freshness.
Chef’s personal culinary journey and philosophy: Nicolas Aubry, trained under renowned chefs and with Michelin stars from previous ventures, has created Ezia as a new chapter reflecting his own image—emphasizing benevolence, creativity, and a simple, warm welcome in a modern, sober setting alongside his wife Laura.
Integration of a boutique hotel experience with Michelin-starred dining: Ezia is not just a restaurant but also a charming hotel offering modern amenities like soundproof rooms, air conditioning, and pet-friendly policies, allowing guests to enjoy a full luxury stay with Michelin-starred cuisine on site, enhancing the overall experience in the picturesque village near Château de Chambord.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ezia in Montlivault reflect a strong connection to the Loire terroir and the surrounding regions such as Nantes, Sologne, and the Guérande coast. Key ingredients include:
Local Loire produce: The cuisine is deeply inspired by the Loire region, emphasizing fresh, seasonal ingredients sourced from local producers, ensuring authenticity and terroir-driven flavors.
Seafood from the Guérande coast: Given the chef's origins and the coastal influence, seafood plays a significant role, likely featuring in refined preparations that highlight the freshness and natural taste of the sea.
Sologne game and regional vegetables: The Sologne area is known for its game and forest products, which are probably incorporated into dishes to showcase rustic yet elegant flavors native to the region.
Salt from Guérande: This prized sea salt is a hallmark of the region and often used to enhance the natural flavors of dishes, underscoring the restaurant's commitment to local ingredients.
Potatoes and root vegetables: While not explicitly stated for Ezia, Michelin-starred French kitchens often honor these staples, especially those from the Loire Valley, for their versatility and earthiness.
These ingredients are used in signature dishes that celebrate the Loire Valley's terroir, combining simplicity with refinement to create memorable gourmet experiences close to the Château de Chambord. The chef Nicolas Aubry’s approach is to maintain a close relationship with producers, ensuring that each ingredient is showcased at its best.
Summary of key ingredients and significance:
| Ingredient | Significance/Use |
|---|---|
| Loire Valley produce | Fresh, seasonal, terroir-driven flavors |
| Guérande coast seafood | Fresh seafood reflecting coastal heritage |
| Sologne game/vegetables | Rustic, regional forest flavors |
| Guérande sea salt | Enhances natural flavors, regional specialty |
| Potatoes/root vegetables | Earthy staples complementing refined dishes |
These ingredients form the backbone of Ezia’s Michelin-starred cuisine, emphasizing locality, seasonality, and authenticity.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Ezia (6 courses): €180
- Terroir (8 courses): €220
- Gastronomie (10 courses): €250
A La Carte
- Blue Lobster: €95
- Foie Gras: €45
- Scallops: €42