Every day, Remy Giraud and his team, who share the same passion for the beautiful and the good, create simple and excellent food.
You can discover a regional and delicious cuisine over lunch or dinner. Amongst Chef Rémy Giraud’s specialities, you have the choice between a crispy eel salad with a shallot vinaigrette, a « Bouillabaisse Ligérienne » (stew with fishes from the Loire River) or Caviar from Aquitaine.
Remy Giraud is the Chef for the Domaine des Hauts de Loire’s restaurant in Onzain. His love for fine ingredients and for cooking goes back to his childhood and his apprenticeship in Vendée.
Since then he has continuously evolved, constantly increasing control over his cooking, which will allow him to maintain the existing first Michelin star and win a second one in 1993.
In its gardens of the Val de Loire, the restaurant has a vegetable garden. Growing seasonally are strawberries, leeks, a few raspberry bushes, tomatoes and herbs, as many products used directly in the preparation of the dishes by Chef Rémy Giraud. As a matter of fact, why not follow a step by step recipe explained by the Chef of the Domaine des Hauts de Loire restaurant.
From May 1st to September 30th: 7 days a week for lunch and dinner. October: Lunch & diner From wednesday to sunday. From November 1st to April 30th: lunch saturday & sunday. Diner from wednesday to sunday.