OUR RESTAURANTS IN THE RIVAU’S CASTLE

The entire site is currently closed : reopening April 1st, 2026 !
Le Château du Rivau, its 4-star hotel and its two restaurants look forward to welcome you in spring for a colourful season.

Two tables : two different pleasures

In the heart of the château’s courtyard, amidst a sea of roses and then dahlias in summer, Chef Antoine Lopez, head chef at the Jardin Secret restaurant, welcomes those seeking unique culinary experiences. In tune with the seasons, the chef skilfully combines seasonal flowers—grown in the estate’s edible flower garden—with organically grown vegetables from the kitchen garden, local produce from the Touraine region, and fish from the Loire. With a keen sense of harmony between textures, flavours and sensations, Antoine Lopez creates veritable works of art, coloured by herbs, borage, marigolds, rose petals and dahlia petals. The feeling of dining in the middle of the garden, evoked by the setting, further enhances the naturalistic aspect of Jardin Secret’s cuisine.
Open for dinner on weekdays from Wednesday to Sunday, and for dinner and lunch at weekends.

In a more relaxed setting, La Table des Fées offers a chance to enjoy both the surroundings—overlooking the Potager de Gargantua in the shade of pomegranate and persimmon trees—and the food itself. Chef Antoine Lopez has created the menu, where guests can choose according to their tastes between a floral and vegetable salad or locally reared chicken.
The eco-friendly approach is taken to the extreme at Le Rivau, as the vegetables used in the dishes come either from Le Rivau’s own organic vegetable garden or from local organic market gardeners, whilst the meat is sourced locally. The menu changes according to the seasonality of the vegetables.
New in 2026 : sweet or savoury crêpes will further lighten the bill.
The restaurant is accessible only to visitors who have paid the entrance fee.

Our own production

Organic vegetables from our kitchen garden and wild edible plants from our gardens enrich our recipes and production, adding little-known flavors to our restaurant dishes. We produce organic soups using rare pumpkins. We also produce four Chinon wines. Soups and wines are served in our two restaurants, and are available for sale in our boutique.