Claire and Alain Guinoiseau, experienced hotel-restaurant professionals, welcome diners in a charming residence. The Cheval Blanc is just 10 minutes away from the Château d'Amboise and the Château de Chenonceau, making it the ideal spot for visits to the Loire châteaux.
The chef, Denis Leclerc, prepares fine, refined dishes. He likes to make use of local and seasonal produce. His crêpes suzette are flambéed and meat is carved at tableside. Duck foie gras with Touraine épîne noire wine, Touraine lamb and Racan chicken are just a few of the chef's creations to choose from on the Cheval Blanc menu.