The story
In the tranquil Loire Valley village of Azay-le-Rideau, Auberge Pom'Poire offers a refined dining experience that has earned a Michelin star for its high-quality cooking. Chef Bastien Gillet, who runs the auberge alongside Émilie Gillet, crafts a modern cuisine that draws deeply from the land.
The restaurant’s philosophy is rooted in a respect for terroir, evident in the name of one of its signature concepts: “Terre de mon père” (Land of my father). This connection to the local landscape translates into dishes that are precise, seasonal, and quietly inventive. The kitchen’s modern approach never overshadows the integrity of the ingredients, allowing the produce of the region to speak with clarity.
Dining at Auberge Pom'Poire is an experience of understated elegance. The atmosphere balances the warmth of a family-run auberge with the polished service expected of a Michelin-starred table. Whether for lunch or dinner, guests can choose from several menus that showcase the chef’s seasonal creativity. The wine cellar is carefully curated to complement the cuisine, offering bottles that reflect the best of the Loire and beyond.
The restaurant is also a hotel, making it a natural stop for those exploring the châteaux of the Loire Valley. With air conditioning, outdoor seating, and wheelchair access, it is designed for comfort. The Michelin star is a well-earned recognition of the consistency and ambition at work in Chef Gillet’s kitchen—a modern cuisine that feels both rooted and forward-looking.
Recognition
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