Assa

Assa in Blois holds Michelin star and Michelin Green Star, offering a constantly evolving Franco‑Japanese cuisine fresh and vegetal inspired by the Loire. ASSA means "morning" in Japanese, reflecting respect for daily provisions from local suppliers and a philosophy of sharing and passion. The kitchen sources produce within a 20‑minute radius, practices whole‑animal butchery, returns crates to suppliers and feeds food scraps to hens. The dining room looks onto the Loire and its wildlife, offering a changing natural landscape. On arrival guests see traditional kimono and open, theatre‑staged kitchen where chefs work, live preparation unfolds and barbecue flames are visible. Cuisine is plant‑forward, often woody and smoked, and emphasizes local seasonal produce; chefs interpret daily deliveries from nearby producers into expressive, textured plates with bold associations. Anthony Maubert (Chef) grew up on his grandparents' farm, trained at several Michelin‑starred houses and earned a Michelin star as executive chef; Fumiko Maubert trained in Japan as a nutritionist and studied in prestigious French kitchens and with renowned MOF pastry and chocolate artisans. Specialties include Friture de Loire, Tofu de chèvre, Cérémonie inattendue, fermentations — naneko, onion, elderflower, and barbecue‑flamed Loire preparations.