The story
Sauvage sits directly along the Loire River in Amboise, where Loire Valley cuisine takes a relaxed, communal shape. Visitors park near the water and walk through a stone cave carved into the cliffside to collect local provisions. Partners Sophie Rabeyrain-Haudebourg and Julien Vercellotti built this space as a casual gathering point that blends a former spirits storehouse with a modern outdoor terrace.
Chef Lola Cornaert guides the menu with straightforward techniques that highlight valley ingredients. The kitchen prepares an oversized croque monsieur using premium ham from the Bobault delicatessen alongside spit roasted suckling pig and chicken. Each roast arrives with herbed new potatoes and grilled Montlouis sausage to match the seasonal rhythm of French country cooking.
The dining room spills onto a grassy lawn dotted with wooden picnic tables and draped in warm fairy lights. Live jazz and electro sets play while guests watch the river flow past. This unpretentious approach earned the venue a spot on the 2026 Le Fooding list, confirming that simple plating and open air dining can still command serious attention in contemporary regional cuisine.
Recognition
Location
