The story
La Table du Pressoir brings biodynamic cooking to Chinon through the stewardship of brothers Nicolas and Sylvain Grosbois. These vigneron-paysans operate a polyculture estate where they cultivate Demeter-certified vines alongside herds of Black Angus cattle and Longué pigs. Chef Théo Lehrouche, who arrived from La Guingette de Tours, manages the kitchen using grains milled on-site and vegetables harvested from the garden. The farm-to-table philosophy ensures every plate reflects the biodiversity maintained across the property.
The biodynamic kitchen presents a berry lentil salad tossed with Fourme de Montbrison cheese and a smoked salt vinaigrette. House-raised ham undergoes a twenty-four-hour sous-vide process before arriving with a vitello tonnato cream. An Angus beef tataki serves gently warmed beside organic Shinko soy sauce crafted in Saint-Émilion. Conclusions to the meal arrive as a panna cotta layered with strawberry coulis and fresh fruit.
Guests dine inside an open-air inn layout designed to frame unobstructed panoramas of the surrounding vineyards and the Vienne Valley. A paved terrace extends the seating area for contemplation, while the interior hosts a dedicated children's corner stocked with wine-inspired games. Apéritive boards featuring tartinades, rillettes, pâtés, and crisp vegetables invite early arrivals from the maraîchage operation. The restaurant opens its doors each spring until autumn, working in tandem with the tasting room that remains accessible year-round.
Recognition
Ambience
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