Committed, responsible, Thomas offers a cuisine with local, regional products, cooked over fire, flame and embers.
Every morning Thomas enjoys harvesting his vegetables and fresh herbs in the 1 hectare permaculture vegetable garden, walking through the forest to pick young shoots in spring, mushrooms in autumn. The raw and wild nature is his inspiration and his daily playground.
“What particularly inspires me in my job is to arouse emotion, surprise… using products from the Loire region.”

For example, his Paris Saint Maure, a revised version of Paris Brest with the eponymous goat cheese, herbs from the garden and pistachios… A signature dessert cheese representing this place.