Dining

Homemade, seasonal cuisine

Meals prepared on site with fresh produce, for groups, trainees and guests of the estate, between Angers and Saumur.

Green line drawing of three leaves carried by the wind.

The table

Simple and generous cuisine

Your hosts take turns preparing delicious meals for you, cooked with vegetables, meats, and cheeses from local producers. Meals are prepared in the estate's professional kitchen using fresh, local ingredients. Traditional cuisine is available upon request.

Homemade , on site
Fresh produce
Dining room of 35 m²
The same menu for everyone

Homemade dishes

Homemade verrines lined up on a polka dot tablecloth

The verrines

A basket of freshly picked cherries placed in the grass

Seasonal fruits

Depending on your stay

Meals for each stay

Depending on your stay, choose half board, full board or just breakfast, around a shared home kitchen.

Training room with mats and cushions arranged in a circle

Residential workshops

For the workshops

During residential workshops, menus are planned in consultation with the instructor, offering vegetarian, meat, and fish options. You remain immersed in the workshop's energy from beginning to end.

Facade of the group accommodation at the end of the large lawn

€70 or €90

For the group accommodation

Half-board (breakfast and dinner) is €70 per person per day. Full board (all three meals) is €90. Bed linen and access to the swimming pool are included.

Guest house built of tufa stone next to a very large tree

Breakfast included

For bed and breakfasts

Breakfast is included every night. On some evenings, when a group is being hosted, you can share dinner at the large table, upon reservation.

Green line drawing of a vine branch with its leaves and tendrils.

Dining room with stone walls, green tablecloths, and wooden chairs

Around the table

Ideal for ending the day on a high note

Mealtime is a time to share with other guests your experiences and plans for the day, a workshop, an excursion, a visit, a hike, or simply a relaxing day at the pool and spa treatments.

The dining room with its stone walls and wood-burning stove remains a friendly meeting place before a stroll in the Anjou countryside.

Discover the group accommodation

Good to know

Meals in practice

Meals must be booked in advance, along with your stay or workshop.
Special allergies: The same menu is served to the entire table, so everyone can share the meal together. Only allergies are taken into account: please let us know when making your reservation.
Study days For day seminars, the welcome package at €31 per person includes lunch and breaks, in addition to the room rental.
Local producers: Vegetables, meats and cheeses come from producers in the region.

Dining room with stone walls, lit wood-burning stove, and set tables

Frequently Asked Questions

Dining, your questions

Meals, allergies, set menus and reservations: everything you need to know about La Gauvenière restaurant.

Are the meals homemade?

Yes. The dishes are cooked on site, in the estate's professional kitchen, using fresh produce from local producers.

Is there a single menu for everyone?

Yes. The same menu is served to the entire table so that everyone shares the same meal; food allergies are of course taken into account. Please let us know about any when you make your reservation.

How much do meals cost for a group?

At the group accommodation, half-board, including breakfast and dinner, is €70 per person per day, and full board, including all three meals, is €90. For trainees, full board is €83 per day in a shared room and €125 in a single room.

Is it possible to have dinner at the bed and breakfast?

Breakfast is included each night. Dinner is only available on evenings when a group or workshop is being hosted: you will then share a meal at the large table, by reservation only. On other evenings, we are happy to recommend good restaurants in the area.

Where are the meals served?

In the 35 m² dining room, with its stone walls, a friendly meeting place for guests of the gîte, the guest house and the trainees.