Au Local — Restaurant in Chinon

We chose the ‘trust the chef’ menu and were blown away by the flavours, cooking techniques and creativity. It melded classic French cooking skills with exotic flavours and ingredients yet in other ways stayed quite true to classic French kitchen. We were blown away. We were told the head chef has travelled across the world and takes influences from everywhere. Matching wines were beautiful and the backdrop of the fortress lovely too. Incidentally, you should definitely visit that too - it was my favourite of all those I saw in the Loire for its rustic and original feel (others can feel quite restored). If you are after classic and traditional French food then don’t order the chef’s menu but if you would like a wonderful flavour experience that uses the French culinary canon as a bedrock for surprising and inspired cooking, then go for it. I won’t leave pictures to keep it a surprise for others. Thank you to our waiter who had travelled to Australia wirh his brother for his excellent and professional service....

We visited Chinon arranged by Sibylline (a new concept company for travel), we had Saturday lunch here and it’s a surprise for us to find such a great new restaurant! Au Local is in front of the Chinon castle, we can see the castle and the vineyard on each side, very simple but elegant deco with the best view. They don’t have a big menu, but every dish in the menu is well designed. From aperitif, starter, main course, dessert to the cute free little cake with coffee, all really fresh and delicious, with simple but complex flavor and présentations. The service is pleasant with considering of the details, and the price is incredibly reasonable! It’s a real surprise to find such a gem. We will always come if we...

A little gem of a restaurant. Excellent friendly attentive service. Super wine list of some fantastic local vineyards. Seasonal foods with a sophisticated twist. My wife had the eggs which were both breaded & poached with parsley foam to start then had the sturgeon with flax seeds and selection of veg tofinish she had a chocolate fondant and mousse. I had carp mouse which was perfect. Roasted pork loin with a trio of Creme aubergine seared courgettes and tomato ketchup which had a hint of apple sauce to compliment the pork. I had a goats cheese and Raspberry souffle to finish. This was superb food cooked perfectly and grown locally. 10-10. The Antoine Dupont of food....