Auberge du XIIème Siècle

Auberge du XIIème Siècle is a Michelin-starred inn in Saché that combines a strong regional identity with modern, seasonal cooking. The house emphasises local terroir and short supply chains: micro‑greens, poultry, vegetables, fruit and flour are sourced from Touraine producers and the kitchen bakes its own sourdough. Menus change with the seasons, highlight regional wines from a well‑stocked Loire cellar, and comprise several set menus including a discovery lunch, a Balzac menu and an 8‑course Calder menu with optional wine pairings; reduced portions are available for children. The restaurant earned one star in the Guide Michelin in 2024 and places responsible, locally rooted sourcing and seasonality at its core. The auberge occupies a very old half‑timbered building of tuffeau stone close to Balzac’s château, with two dining rooms of different ambience, a courtyard terrace for fine weather and a traditional Loire cellar under the house; the décor includes a dining room with a fireplace and traces of old rotisserie equipment. Modern French cooking champions clear, flavourful plates and refined sauces; the chef combines tradition and contemporary technique to present readable, well‑balanced dishes with a strong Loire wine‑pairing focus. Since September 2020 the restaurant has been run by Kevin Gardien and his partner Stéphanie Marques, both trained in Tours and experienced in several starred houses, with Kevin presented as the driving force in the kitchen. Specialties include Truite de Langeais à la flamme (grilled trout with shiitaké and Touraine miso), L’oignon en collection (onion declination), Langoustines rôties (roasted langoustines with minestrone‑style broth), Le bœuf Rouge des Prés à la Wellington (beef Wellington with Chinon sauce), Ris de veau doré (veal sweetbreads with celeriac and vin jaune), Le petit baba (baba with apple, honey and Cheillé saffron) and Soufflé à la noisette (hazelnut soufflé with praline and Loire rum ice cream).