Enjoy a different pace of life in the Touraine, with its reputation for fine cuisine, which dates back as far as Rabelais and his image of Gargantua feasting on produce from the Touraine region. There is a great range of high quality regional produce, sweet or savoury (something for all tastes)! Tuck into our charcuterie, particularly the rillette and rillon patés, the géline de Touraine poultry, fouace breads, truffles, goat's cheese (including the famous Sainte-Maure)... alongside AOC wines with a distinct regional character.
Whether you are an amateur of fine dining, history, culture, or all of the above, experience your stay at the heart of the Touraine to the fullest at our Luxury hotel!
Legend has it that Saint-Martin planted the first vines in the Touraine in the 4th century! They overlooked the Abbey of Marmoutier, on the outskirts of Tours.
Today, the Touraine wine trail includes over ten AOC wines - reds, whites and rosés. You can sample and purchase them at their cellars: Chinon, Touraine, Touraine-Amboise, Vouvray, Bourgueil, Montlouis-sur-Loire…
Rillette was born in the Touraine in the 15th century. In the 19th century, Honoré de Balzac sang the praises of the Touraine region charcuterie and its specialities. He described rillons as "fried leftovers of pork, resembling a cooked truffle".
Rillettes are meats slow cooked in grease and then crushed by hand or with a fork. Rillons are dices of streaked pork belly, browned and preserved in their own cooking fat.
Sainte-Maure is the produce for which the Touraine is best known. This unpasteurised goat's cheese is a real institution. It takes the shape of a log with a single rye straw running through its centre, and can be eaten fresh or aged, according to taste. It was awarded the AOC label in 1990 and is produced exclusively in the south of the Indre-et-Loire, around the village from which it derives its name: Sainte-Maure-de-Touraine.