Vincent, cuisinier de campagne

Rating: 12
Author: Gault&Millau

37140 COTEAUX-SUR-LOIRE

12/20
Gourmet Restaurant

4 PHOTOS

Cooking: French | Local
Services: Cooking lessons | Garden | Private Parking | Takeaway
Style: Romantic | With family | With friends

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

In this large bourgeois house in the heart of the Touraine countryside, Vincent Simon continues to develop his farm-to-table restaurant concept, where livestock, the vegetable garden, and the kitchen are one and the same. This philosophy informs a cuisine that is generous, precise in its seasoning, and authentic in its expression. The appetizers set the tone with a Loire fish terrine, a smoked catfish tartlet, and duck blood sausage—all exceptionally well executed. The grilled eggplant with quail thighs, purslane, and candied lemon delights with its balance of richness, freshness, and acidity. Even more impressive is the braised goose thigh with morels, vin jaune, and cream, featuring melt-in-your-mouth meat, a deep, rich sauce, and flavorful vegetables. Only the dessert, featuring roasted apricot and pastry cream, seems simpler. In the dining room, the service—provided with kindness by the hostess—would benefit from a more detailed explanation of the dishes, the estate, and the wines. The “locavore” philosophy also lacks consistency given the very extensive menu and a wine cellar that draws heavily from major French and international vineyards. The regional wine selection is limited, as is the by-the-glass selection.