Savour Loué free-range poultry in this chic, elegant country residence
Enjoying at the Hôtel Ricordeau
Enjoying at the Hôtel Ricordeau
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Enjoying at the Hôtel Ricordeau
Enjoying at the Hôtel Ricordeau
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Enjoying at the Hôtel Ricordeau
Enjoying at the Hôtel Ricordeau
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Bar of the Hôtel Ricordeau
Bar of the Hôtel Ricordeau
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Breakfast at the Hôtel Ricordeau
Breakfast at the Hôtel Ricordeau
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Culinary at the Hôtel Ricordeau

This former 19th century coaching inn well deserves its reputation as a culinary staging post. The chef uses local produce, including the region’s star ingredient, free range Loué poultry. Didier Chapeau’s honest, sophisticated cuisine is served in a dining room decorated with large stone tiles and in the spacious veranda that opens onto a small island of greenery.