Les Closeaux

Les Closeaux is a family-run restaurant and estate on a 10-hectare domain in the Loire vineyards, operated by Sophie. It lists numerous Loire producers for vegetables, meats, cheeses and bread, offers set menus (tradition and discovery) and bespoke menus for receptions, and provides gîtes and facilities for multi-day seminars and private functions while integrating local wines. The estate commits to sustainability with wood heating from the estate forest, solar panels, electric-vehicle deliveries, on-site herbs, a chicken coop and three beehives. The restaurant occupies a 16th-century stone house with exposed beams and a tuffeau fireplace; the dining room is organised around a central hearth and a reception salon sits upstairs, while a south-facing terrace overlooks the estate’s forests and pond. The kitchen offers terroir-focused French cooking that revisits regional tradition with contemporary touches, built on seasonal produce and short local supply chains to showcase Loire flavours. Chef Christophe Lunais, passionate about cooking since childhood, worked alongside Hélène Darroze and Yoann Gérard Huet and was awarded the title Maître Restaurateur in 2010. Specialties include pâté en croûte au chorizo; saumon en gravlax with chickpea tartlet and aubergine caviar; tomato variations with Brebis du Lochois tome and thyme; potato croquettes with seaweed and lemon algae confit; two‑cooked lamb from Sylvain with dried beans and spiced jus; and stuffed sea bass with melting leeks and Vouvray sauce.