Au Chapeau Rouge
On April 10, 2015

Today "Au Chapeau Rouge" provides both traditional and gastronomic food. There is passion in the kitchen for both good food and the use of local produce.


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There is passion in the kitchen for both good food and the use of local produce. When in season the Chef use dried pears from Rivarennes, fresh fish from the Loire river, truffles from Marigny, saffron from Preuilly on Claise.

There are lots of great vineyards in the area surrounding Chinon. The restaurant also offers meal vouchers which are beautifully presented. They are designed to make a wonderful gift for that special person or that special occasion.

In the 16th century the Hotel de France was then the home of The Royal Messengers. The coachmen of that time wore distinctive red hats. The Hotel, therefore, took the name "Au Chapeau Rouge"which means belonging to the red hat. Though the hotel has changed it's name to Hotel de France it's restaurant has retained the name "Au Chapeau Rouge" to keep the historic connection