About
About
" The style of his cooking is inventive, frank and tinted with colors. He will always try to surprise his guests with crisp or sometimes sweet notes. Traditional dishes reworked and updated. Resolutely in the air of time."
" He favors local and fresh products, seasonality and the "short circuit", the chef likes to work regional poultry, King Rose of Touraine, asparagus, mushrooms."
The chef will take great pleasure in performing each dish and will show particular care for each plate.
On the cellar side, our selection of wines is gathered to favor the perfect agreement with the dishes or to make you discover the best grape varieties of our region and elsewhere.
A family adventure
Originally from the region, Stéphane Bureau was trained at Choiseul in Amboise 2 macaroons in the Michelin Guide.
After traveling to Paris, he worked at Grand Véfour, two Michelin stars and then continued at Lucas Carton, three Michelin stars, one of the biggest French restaurants.
He meets Maud, his wife, at the Château de Divonne where he works with Michel de Matteis, the best worker in France.
A few years later, it became clear that he is coming back to our region to take the direction of chef de cuisine at Clos d'Amboise.
Maud works as General Housekeeper at Château du Breuil in Cheverny.
At the end of 2018, a new adventure can begin, the opportunity to work together is offered to them in an environment where two, they give free rein to their desires.
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