Everything about this contemporary French restaurant seems designed to create a sense of comfort, and the same relaxed approach extends to the kitchen, led by chef Jean-Charles Dupoire. A pleasant salad combines pistachio-crusted goat cheese with roasted beets, arugula, red pepper coulis and a charred lemon dressing. Ricotta lends mild creaminess to a pearl barley risotto, topped with toasted almonds and a gentle sage–brown butter sauce. The wine list, crafted by partner and sommelier Sylvain Brissonnet, draws heavily on the restaurant’s namesake valley.
Reader Reviews of Loire
Average user ratings (out of 10):
wouah!!!! by youssef teubish from Toronto, Ontario on 2013-12-06
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