Au Chapeau Rouge
The chef Christophe Duguin loves local and seasonal ingredients, including truffles from Marigny-Marmande and saffron from Preuilly-sur-Claise. He restores Touraine cuisine to its rightful place with regional produce, Loire fish, Touraine "Roi Rose" pork and poires tapées (a pear dessert).
Close by the Château de Chinon, in a welcoming setting, the Chapeau Rouge ("Red Hat") refers to the hats once worn by coachmen from the royal messenger service.
Close by the Château de Chinon, in a welcoming setting, the Chapeau Rouge ("Red Hat") refers to the hats once worn by coachmen from the royal messenger service.
Useful information
Capacité d'accueil
40 couverts
37500 CHINON
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Meals takeway
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Languages
French
English