Logis de la Cadène

In the heart of the town, this logis dating back to 1848 is one of Saint Émilion’s oldest restaurants. Picture plush, cosy dining rooms done up in the same elegant vein as the guestrooms available for overnight stays. The new chef, Thibaut Gamba, crafts delicate, subtle dishes that showcase local produce as much as possible. Some of the fruit and vegetables come from the estate’s farm, as does the honey. Splendid wine cellar, with a knockout selection of Bordeaux reds, ideal when sampled with the establishment’s superlative range of cheeses.

Oldest restaurant in Saint-Émilion

• Founded in 1848, Logis de la Cadène is the oldest restaurant in Saint-Émilion and has evolved into a Michelin-starred gastronomic destination (first star awarded in 2017).

Private mansion for exclusive stays

• The property includes La Maison de la Cadène, a four-suite guest house with a library, a lounge and wellness spaces that can be privatized for exclusive use by families and friends.

Winery ties and virtuous, short-supply farming

• The restaurant benefits from a close network of suppliers and, internally, La Ferme 1544; produce is destined for Angelus' restaurants, reflecting a short, virtuous farming approach. The property was acquired in 2013 by Stéphanie de Boüard-Rivoal (President of Angelus) to preserve the institution and elevate it among the great tables.

Signature Ingredients

• Seasonal vegetables, herbs & plant-based ingredients from La Ferme 1544: The restaurant’s cuisine is vegetal-forward, with vegetables, herbs and other plant-based elements taking center stage. These ingredients are produced through a virtuous farming system and supplied via a short supply chain from La Ferme 1544, ensuring freshness, terroir-driven flavors, and sustainability that define Thibaut Gamba’s approach.
• Seafood & marine ingredients: The menu is strongly oriented toward the sea, featuring fresh fish, shellfish and other marine components. These ingredients are treated with refined, delicate techniques to preserve their natural flavors and textures, reflecting a world-inspired French kitchen that emphasizes the ocean as a key core element.