In the heart of the Roannais countryside, and well protected behind walls dating back to the 16th century, Olivier Boizet works hard at showcasing his region through his cuisine. The chef uses his talent to promote his terroir and its producers, both of which he highlights in his menu. The human ingredients which go into it are made up of delicacy, a concern for health, friendliness and infinite care. For busy customers or guests enjoying the hospitality of the château, the menu and adjacent pleasures mean that there is plenty to enjoy. People come from far and wide to savour the famous matured Charolais prime rib and the ‘lièvre à la royale’ (hare) or Capelin pork shoulder with Daïkon radish preserve. A real experience can be savoured here, as a couple or together with friends, which is beautifully delivered by Véronique and Olivier, who are, without doubt, the very best ambassadors for Loire-style hospitality!