Les Arpents

Les Arpents is a contemporary restaurant in the heart of Amboise that presents a subtle alchemy between refined cuisine and a warm, welcoming atmosphere. The team is deeply attached to the Loire and works directly with local producers to source fruits, vegetables, dairy, cheeses, meats, fish and honey, partnering with Les vergers de la Manse, La Loère, La Ferme des Grands Villepins, laiterie Verneuil, Sologne frais, La p’tite Maiz’, Terre Exotique, Boulangerie de l’horloge, Thierry Bouvet (fisherman), Clément Nivet (market gardener), Les rucher de la dame blanche, Samuel Marpault and Michel Leroux. The dining room pairs refined cuisine with a warm, convivial atmosphere in a central Amboise location, offering an intimate and welcoming setting for guests. Décor details are not specified on the site. The kitchen delivers modern French cuisine focused on refined preparations and seasonality that highlights Loire terroir. The offer includes set menus that evolve with seasonal ingredients. Franck Breton trained at the Albert Bayet hospitality school and refined his technique in Michelin-starred kitchens including Auberge de la Charme (1*), the abbey of La Bussière (1*) and the Domaine des Hauts de Loire (2*), experiences that shaped his rigor and love for fine products. Les Arpents has been recognised with a Michelin Guide Bib Gourmand for its modern, well-sourced cuisine and value-driven approach. Specialties include a carte blanche (chef's choice), seasonal dishes highlighting Loire asparagus, local goat cheeses from GAEC Limouzin frères and artisanal ice creams sourced from Glace des Alpes.