There are places where you feel good right from the start. In the estate's former barrel cellar with its superb fireplace, L'Auberge offers a warm atmosphere conducive to conviviality. Its exposed beams, stone walls, and mismatched crockery match the spirit of the countryside, though it is right on your plate that the promise of the terroir assumes its full meaning, as in white asparagus from Sologne, "Comtesse de Chambord" beans and "Roi rose de Touraine" pork loin. Pursuing the short circuit approach is definitely central to the values of the bistro of Les Sources de Cheverny, which obtains its supplies from local producers, mostly less than 15 km from the hotel. They include the fat goat farm in Chitenay, Le Verger de la Fontaine in Mont-près-Chambord, and the Maison Boulay Parisse in Candé-sur-Beuvron.

Following nature’s cycle, the menu changes with the seasons, proposing classics of family cuisine retweaked to give a touch of modernity. Your trip through the region continues with the cellar book, offering deep immersion in wine treasures from the Loire valley. The region’s production has continued to develop over the centuries, making it the largest vineyard in France. From elegant and fruity Cheverny from the Domaine des Huards to the remarkably refined Touraine from Le Domaine des Corbillères, and the unique minerality of Montlouis-sur-Loire from the Domaine de La Taille aux Loups, each bottle tells the story of a wine-maker and a unique terroir. Not forgetting La Grand'Vigne, the “cuvée” of Les Sources de Cheverny. Composed 100% of Romorantin, an endemic grape variety of Le Val de Loire, this elegant organic white wine with accents of white flowers, citrus fruits, and honey is the result of collaboration with Chevernois wine-maker Philippe Tessier. A marvellous companion for rich dishes cooked in sauce, whether white meat, poultry, or fish from the Loire, or the region’s asparagus. From then on, you simply have to follow the sommeliers’ expert advice and plunge with delight into the gastronomic richness of the Loire valley’s terroir.