An Epicurean Tour of the French Provinces

If you happen to ask your friend, recently returned from France, whether he traveled in the Orléanais, he will almost certainly give you a blank look. Ask him, on the other hand, if he saw the matchless cathedral at Chartres, or the châteaux at Blois or Chambord, and his answer will probably be an enthusiastic yes. He has been in the Orléanais all right, but without knowing it. People travel in Burgundy or Brittany and accept them as provinces, but the travel folders never urge them to visit the Orléanais as such.

It is a province overshadowed by its cities and its châteaux, but it is a definite and delightful parcel of France, rich in its soil and architectural treasures. It rubs elbows with Normandy and the Touraine and welcomes almost as many visitors. It is a thoroughly pleasant part of the country, especially along the banks of the Loire, and is admirably equipped to greet the traveler with good food and wine, as you shall see. It is also rather tragic in spots, for the Orléanais suffered cruelly in the swift-moving days following the invasion of Normandy, and many of its towns and bridges were laid low. Those scars are already disappearing, and new structures in freshly cut sandstone are rising from the debris. Your visit to Vendôme, Blois, Orléans, or Gien will reveal how courageous has been the French comeback.

The Orléanais is roughly composed of three départements:Eure-et-Loir, Loiret, and Loir-et-Cher, but for our purposes it is an epicurean entity in itself. Gastronomically, it is first rate without being highly individual. Strangely enough, the provinces bordering the lower Loire are short on creative culinary touches, and their regional bag of tricks is limited. No bouillabaisse or cassoulet or quiche Lorraine has developed here. It is good, all-round French cooking, you will find, with few individual accents. There are some purely local wines, however, which are a genuine adventure. One is called Gris-Meunier, a pale vin rosé which is fragrant and infinitely refreshing. The most memorable vin du pays is St. Jean-de-Bray, a light, very clear red wine which, believe it or not, is delicious when chilled. I first encountered this exceptional wine at the Restaurant Couteau in Paris, a hidden favorite of many a Paris gourmet. Monsieur Couteau comes from a family of restaurateurs in the Orléanais and has his own private source of this cru. He served it in decanters immersed in ice buckets, and the more enlightened members of the Club des Cent among them Curnonsky himself, always drank it with their summer meals. St. Jean-de-Bray is a wine to remember! They grow plenty of grapes in the Orléanais, but the vast majority of them go into the making of wine vinegar, the best in France.

The good earth gives forth in abundance in the Orléanais. The broad river Loire yields a succulent treasure of fish, and the many forests are well populated with game. You will probably find as good game pâtés and pies, as delicate fish and tender asparagus here as in any other part of France. The hotels and restaurants are above the French average, which is no faint praise. Many of them are in quiet towns along the river bank, ideal for a week end. The following list will, I hope, give you a choice of inviting places where good food is blended with rural charm. First, in the Département of Fure-et-Loir, is

Chartres

Many travelers will tell you that a visit to Chartres, its old streets, and its sublime cathedral, was their most inspiring experience. For almost a millenium, people have been making pilgrimage to this incomparable treasure rising out of the broad wheat fields of La Beauce. Chartres comes once in the life of every traveler to France, but a good meal doesn't always come with it. I fear this will make me sound superannuated, but I'll admit that I've been working on the hotel and restaurant problem in Chartres for almost thirty years without finding the perfect solution. The hotels on the place Epars are adequate, but their prices reflect, naturally enough, the heavy tourist influx. After spending six weeks in Chartres last summer, I can, however, make one recommendation with entire enthusiasm. This is the RESTAURANT MACÉ, at 24 rue Noël-Ballay, an unassuming, spotlessly clean establishment at the end of a paved courtyard. As you pass by the immaculate kitchen and its alert young chef, you instinctively know that the cooking will be simple, honest, and unusually palatable. That's precisely what it is, and at a very reasonable tariff. Last year the prix fixe was three hundred francs, meaning that a good meal with wine and tip came to less than a dollar and a half. The Restaurant Macé has many local regulars who appear every evening and who look very forlorn on the day the restaurant is closed. We joined the group with enthusiasm and shared their weekly anguish when the staff had the day off. You will dine adequately elsewhere in Chartres, but Macé stands the test of time best.

Jouy

A pleasant and popular way to visit Chartres is to engage a private car in Paris for the day and to lunch somewhere along the route. Some unsung gourmet among the chauffeurs of these private cars doubtless deserves credit for the popularity of the HÔTEL PROVIDENCE in the remote village of Jouy, some seven miles east of Chartres. At midday, the limousines usurp most of the cobbled streets near this hotel, which has all of the atmosphere of an ancient country auberge. The rustic kitchen, hung with old copper, is a picturesque joy, 3nd there are several private salons around the courtyard, which is filled with parasol-sheltered tables. If you don't mind sharing the Hotel Providence with your fellow traveler (and after all, why should you?), this provides an unforgettable spot for lunch. The food is delicious, and Monsieur Delaunay is capable of serving you a truly Lucullan repast The less elaborate prix fixe meals are fairly-priced, too. The service, by country lasses, seemed a trifle slow, except in the chauffeur's room, where things fairly buzzed. One suspected that the chauffeurs fared even better than their fares, I can't recall seeing more contented car-drivers. What a pleasant métier! A lunch a day in this superb spot, good local wines, and each day a different passenger to pay the bill!

Châteaudun

This is a typical country town in the wheat belt and wouldn't be particularly noteworthy except for its magnificent château, whose immense frowning bulk towers up on a promontory, but tressed and belligerent. It is one of the largest in France, and one of the most interesting to visit. The voluble custodian, a wounded veteran from World War I, takes you through its immense Renaissance halls for a puny fee. If you visit châteaudun. you will find good food at the HÔTEL SAINT-LOUIS, a three-story building in the heart of the town. The hotel isn't beautiful, but the cooking atones for any aesthetic lack. Monsieur Guérin serves an escalope de veau au cari which is a delight, and he will prepare canard à l'orange or poulet à la crèome if you aren't in a rush. Both are worth waiting for!

Cloyes-sur-le-Loir

This is a Crossroads town near Châueaudun, bordering on the river Loir. It's confusing to have one river called La Loire and another Le Loir, streams arbitrarily given a gender by some map-maker, but you'll have to put up with this peculiarity throughout these pages. In Cloyes you will find a simple country hotel near the river called the HÔTEL SAINT-JACQUES. It has a nice rustic garden and we found the country cooking to be honest, delectable, and without pretense. The cool bottle of Bourgeuil will be remembered for some time.

Two towns in the departément of the Loir-et-Cher seem particularly interesting; Vendôme and Blois. The latter, known so well to the doughboys of World War I and their G.I. successors, possesses one of the greatest of French châteaux, and one that few travelers miss. Blois suffered from bombardment, and the area near the bridge had to be completely rebuilt. It is a new type of French architecture rising up here—not ultramodern, but pared down to essentials and quite handsome. After visiting the town and its châteaux, would you enjoy a quiet luncheon in a country auberge by the river's edge? If so, you will probably enjoy the RESTAURANT VAI. DE LA LOIRE, a calm, unruffled place about a mile and a half from the heart of Blois, on the river road to Tours. On a flowered terrace or under a pergola you can sample the capable cooking of Madame Fouquet, who specializes in the classic fish dishes of the Loire. The faithful friture is almost always at your beck and call, and often she is able to prepare salmon, shad, and pike for you. accompanied by that beautiful white butter sauce. The prices are reasonable, and there are a few rooms for those who become captivated by the tranquility of it all.

Vendôme

Vendôme is another pleasant country town, beribboned with small streams and suitable for an overnight stop. Parts of the town were leveled by bombardment during the war, but its famed Eglise abbatiale de la Trinité remains intact. This extraordinary church, whose façade is conceived in the laciest of late Gothic and whose freestanding Romanesque tower is so reminiscent of the south tower at Chartres, is worth a long detour. You will find comfortable rooms and praiseworthy fare at the GRAND HÔTEL VENDÔMU, near the heart of the town. One of Monsieur Normand's specialties is coq au vin, and he more than docs justice to this classic dish. His cellar holds a local vin rosé from Vendôme which proves, once again, how wise it is to ask for the vin du pays.

Beaugency

“Can you tell me about a pleasant, unspoiled French town where I can forget about traveling for a week, find a country hotel with good food, and just relax?” If you are inclined to pose such a question, there are dozens of tailor-made answers, and some of them are in the Orléanais. A vivacious lady from London, who writes cookery books and articles, asked me precisely that question last summer, and my answer was “Beaugency.” She tried it, too, and loved it. Beaugency has a few curiosities—an old dungeon, a rambling château. and a subtly unsymmetrical town hall containing some exquisite embroideries, but essentially it is just a simple, relaxed, radiant French town. The forms of entertainment are limited. You can stroll along the embankment of the Loire and watch the imperturbable fishermen. You can sit in the opaque shade of the public garden and read those bon voyage novels which have been cluttering your luggage, and before dinner you can install yourself on a very countrified café terrace for the preprandial Picon citron or vermouth cassis and observe your fellow travelers.

It's the simple life, and it is made much more pleasant by two good country hotels. Oldest of these is the HÔTEL DE L'ECU DE BRETAGNE, a village inn in the fine old tradition, if there ever was one. Facing the place Martroi in the heart of the old town, the escutcheon of Brittany welcomes travelers onto its broad terrace for an apéritif and into its simple old dining room for some very handsome local cooking, Again you will find the slender pike of the Loire served with that molten white butter. Again the delectable coq au tin appears, cooked in the native wine of Beaugency. And here you will find that dry pinkish wine known as Gris-Meunier.

If you yearn to be at the water's edge, a most agreeable hostelry has been installed in Beaugency on a terrace dominating the Loire. This is the HÔTEL DE L'ABBAYE, recently restored in the half-forgotten confines of an aged monastery. It's a little forbidding on the outside, but the entrance and interior are more than hospitable. There is a small bar adjoining a monumental feudal fireplace, in case you want your apérisif indoors. The food is well prepared, and the atmosphere will linger with you lung after your departure.

Fourneaux-Chaingy

Between Beaugency and Orléans is a riverbank shrine which probably deserves top Culinary rating in the Orléanais. It is called LES PETITES ARCADES, and it is found in the village of Fourneaux-Chaingy, about six miles west of Orléans. Monsieur Couteau, the proprietor. is an admitted master in the preparation of game, so particular delights await you in the autumn. Partridge and quail en croûte are among his specialties. and he is supposed to serve a flaming woodcock with more artistry than anyone in the surrounding countryside. But it is a lovely place in the summertime, too, when the fresh-water fish of the Loire have their innings. The familiar and revered name of Couteau is sufficient to be a guarantee of the excellence of “the little arcades.” There are comfortable rooms here, and you might find it a more restful place to stay than in Orléans itself, which is a trifle barren.

Orléans

The capital of the Orléanais has gone through vicissitudes which dale well before the days of Jeanne d'Arc. Irs latest misfortune came during the recent war, when its glorious cathedral was seriously damaged and many of its old houses were destroyed. If you find yourself in Orléans at midday, a cordial welcome and a worthy luncheon await you at the UBERGH SAINT-JACQUES, at 4 rue au Lin. You may be lucky enough to arrive on a day when they have lark pie or coq au vin.That trusted specialty, quenelles dc brocket an gratia,awaits you daily. and it is a fining tribute to Monsieur Fournier and his well-run establishment.

Gien

Before the recent war. Gien was one of the most gracious and picturesque towns along the Loire. Its lovely patterned-brick château, rebuilt by Anne dc Beaujeu, still looms above the town, but most of the steep-roofed houses below it are no mitre. The present sketch, made before the war, is an outdated one. alas. Its mast tragic days came during the mass exodus in mid-June, 1940. The new face of Gien has a certain fascination, however. The architects have succeeded in building a new riverbank of stone and brick buildings which retain the picturesqueness of Anne dc Beaujeu's time, and yet are comfortably modern.

Gien is a long-standing favorite with hunters and amateur fishermen, and it is not surprising that the HÔTEL DU RIVAGE is famous for its fish and game cookery. This comfortable hostelry by the river has been remodeled by Monsieur Damond and now offers many enticements to week-enders, including grilled salmon of the Loire and a chicken sautéed in the chef's own individual fashion. The cafe is attractive, and the dining salon is downright coquettish. And finally the wine cellar, which contains such fresh joys as Pouilly-Fumé, Gris-Meunier, and a particularly seductive Sancerre, is one of the best in the whole province.

Even though the regional aspect of Orléanais cookery is less pronounced, there are several local recipes which adapt themselves well to the American kitchen. After some agreeable groundwork, we have chosen four which may well strike a new note in your menus.

Culotte de Boeuf à la Beauceronne (Rump of Beef Beauceronne)

Line a baking dish with strips of bacon and place on them a layer of fairly thin slices of potato and a layer of sliced onions, salt and pepper, ½ shallot, chopped, 1 small bay leaf, and 1 basil leaf. Cover with a layer of slices of round of beef about ½ to ¾ inch thick. Sprinkle with salt and pepper and a pinch of powdered thyme. The final layer is like the first two, composed of potatoes and onions. Place a few strips of bacon on top. cover with consomme or good meat stock, and seal the dish as hermetically as possible. Cook in a moderate oven for about 2 hours, or until the meat is tender. Serve in the baking dish.

Tournedos à la Chartres (Beef Filets Chartres)

Prepare small ripe tomatoes by cutting a hole in the top. shaking out the seeds, and stuffing each one with a purée of cooked chicken meat, put through the grinder, mixed with a small amount of cream, and seasoned with salt and pepper and a pinch of nutmeg. Bake the tomatoes in a moderate oven until cooked but not too soft.

Sauté slices of beef in butter until brown on each side but still rare in the center and place each one on a slice of French bread fried in butter. Arrange 4 tarragon leaves, blanched a few seconds in boiling water, in a star shape on each tournedos. Surround the tournedos by the cooked tomatoes and pour over the meat a little sauce made by blending ¼ cup white wine with the meat juices in the pan and 1 teaspoon each chopped tarragon leaves and meat glaze. Reduce to a thick sauce and strain a little over each beef tournedos.

Tarte des Demoiselles Totin (Upside-down Apple Tart)

Coat the inside of a round pie or baking dish a little over 2 inches deep with a thick layer of softened butter. On this sprinkle granulaced sugar to a depth of a generous ¼ inch. Fill the dish with sliced apples, the kind used for pies. Sprinkle a little more sugar on these and dot with butter. Cap the whole with a covering of your favorite piecrust, Bake in the oven like any pie and test by gingerly lifting the crust and giving a discreet peek to see if the apples are golden and the sugar beginning to caramelize. When the dish has reached this point, loosen the crust and set an ample serving dish on top. Turn the whole thing over with an expert gesture and serve hot

This may be made with peaches instead of apples. In either case, “Vous m'en direz des nouvelles.” And that's good.

Prunes au Viuaigre (Plums in Vinegar)

The making of fine vinegars being a specialty of the Orléanais, it is quite natural that they should have developed a method for preserving plums in this fashion.

Select 4 pounds of firm little blue prune plums and prick each one here and there with a needle. Place them close together in an earthen dish and sprinkle with a dozen cloves and 2 or 3 sticks of cinnamon, broken in pieces. Boil 2 ½ cups red wine vinegar with 2 pounds granulated sugar, skimming off the scum that rises to the surface. When it has boiled a little and is clear of all scum, take it off the fire, cool for a minute, and pour it over the plums. Cover tightly and let stand for 2 days. Drain off the liquid and repeat the operation with more vinegar and sugar. Let them rest 1 more day, put all the juice back on the fire, and when it boils, add the plums. When they just begin to cook, remove them carefully. Boil the juice for a few minutes longer, cool, and seal in sterilized glass jars. The plums must he completely covered with juice. Delicious with cold meats.

FOR THOSE fortunate gourmets who are sailing or flying to Trance this year, here is a handy checklist of the restaurants and hotels already recommended by Samuel Chamberlain in “An Epicurean Tour of the French Provinces” which began in GOURMET, March, 1949.

Alsace

Départment of Bas-Rhin

• Chatenois—Hôtel de la Gare
• Haur Koenigsbourg—Hôtel Schaenzel
• Marlenheim—Hôtel Cerf
• Moosch—Hôtel de France et Relais 66
• Obersteinbach—Restaurant Anthon
• Schirmeck—Hotel Donon
• Stambach—Hôtel Famcuse Truite
• Strasbourg—Maison Kammerzell; Restaurant Valentin Sorg; Restaurant Zimmer
• Wasselonne—Hôtel de la Gare
• Wissembourg—Hôtel Ange

Département of Haul-Rhin

• Colmar—Restaurant des Tètes
• Kaysersberg—Hôtel Chambard
• Ribeauvillé—Restaurant Pépinière

Bearn

Département of Bastes-Pyrénées

• Ascain—Hôtel Etchola
• Biarritz—Ambassade de Bourgogne
• Bedarray—Restantant Noblia
• Biriatou—Bonnet-Atchénia; Hôtel Hiribarren
• Cambo-les-Bains—Hôtel Saint-Laurent; Maison Basque
• Giboure—Hostellerie Ciboure
• Jurançon—La Belle Casis
• Pau—L'Etrier; Le Romano; Rôtisserie Périgourdine
• St. Etienne-de-Baigorry—Hôtel du Trinquet et Pyrénées
• St. Jean-de-Luz—Petit Grill Basque

Département of Landes

• Peyrehorade-Hôtel Central

Bordelais

Département of Gironde

• Le Barp—Hôtel Dulucq
• Belin—Hostelleries des Pins
• Bordeaux—Hôtel Biscouby; Hôtel de Bordeaux: Le Chapon Fin; Le Château-Trom-pctie; Restaurant Dubern; Restaurant Etche Ona; Hôtel Splendide
• Langon—Hôtel Oliver
• Libourne—Hôtel Loubat

Bresse

Départment of Ain

• Artemate—Hôtel Berrard
• Bourg-en-Bresse—Hôtel de France; Hotel de l'Europe; Restaurant à l'Escargot
• Ceyzeriat—Restaurant Balcon
• Ferney-Voltaire—Hôtel dc Pailly
• Nantua—Hôtel de France
• Pérouges—Hostcllcrie de Pérouges
• Priay—Hotel Bourgeois
• St. Germain-de-Joux—Hôtel Rcygrobcllei
• St. Jean-de-Gonville—Restaurant Demornex
• Thoissey—Hôtel Chapon Fin

Brittany

Départment of Côtes-du-Nord

• Dinan—Chez la Mère Pourcel; Hôtel de la Poste
• Perros-Guirec—Hôtel Printania; Hôtel le Sphinx
• Pointe de l'Arcouest—Hôtel le Barbu
• Sables d'Or—Hostellerie des Dunes d'Armor
• Saint-Briac—Hostellerie du Centre
• Saint-Brieuc—Hôtel Croix Rouge
• Saint-Efflam—Grand Hôtel Saint-Efflam
• Le Val-André— Le Grand Hôtel

Départment of Finistère

• Huelgoat—Hôtel d'Angleterre
• Landerneau—Hôtel des Voyageurs ct du Commerce
• Locronan—Auberge Saint-Ronan
• Port Manec'h—Hotel Julia
• Quimper—Hôtel de l'Epée et Relais Saint-Corentin
• Quimperlé—Vieille Maison
• Riec-sur-Bclon — Restaurant Roust (Chez Mélanie)

Département of Ille-et-Vilaine

• Hédé—Hostellerie du Vieux-Moulin
• Saint-Malo—Hôtel de l'Univers

Département of Loire-Inférieure

• Nantes—Hostellerie du Change; Restaurant Mainguy
• La Baule—Hôtel Toque Blanche

Département of Morbiban

• Auray—Hôtel du Pavilion; Lion d'Or et Poste
• Lu Trinité-sur-Mer — Hôtel-Restaurant des Voyageurs
• Vannes—La Rôtisserie

Lower Burgundy

Département of Youne

• Auxerre—Hôtel de l'Epée: Tour d'Orbandelle
• Avallon—Hôtel de la Poste
• Chablis—Hôtel de l'Eroile
• Joigny—Hôtel Escargot
• La Cerce—Relais Fleuri
• Sens—Hôtel dc Bourgogne; Hôtel dc Paris et de la Poste
• Valée du Cousin—Moulin des Ruars
• Vézelay—Hôtel de la Poste
• Villevallier—Pavillon Bleu

Upper Burgundy

Département of Côte d'Or

• Beaune—Hôtel de la Cloche; Hôtel de la Poste
• Chatillon-sur-Seine—Hôtel Côte d'Or
• Chenove—Hôtel de l'Escargotière
• Dijon—Hôtel du Nord; Grande Taverne; Restaurant Pré-aux-Clercs; Restaurant aux Trois Faisans
• Let Laumes—Hôtel de la Gare
• Saint-Seine-l'Abbaye—Restaurant de la Poste
• Saulieu—Hôtel Côte d'Or

Département of Saóne-et-Loire

• Anost—Restaurant Guyard
• Auton—Hôtel Saint-Louis et de la Poste
• Chalons-sur-Saône—Hotel Royal
• Charolles—Hôtel Moderne
• Fleurvilie—Hôtel Chanel
• Mâcon—Auberge Bressane
• Pontanevaux — Hostellerie Compagnons de Jehu
• Tournus—Hôtel du Sauvage

Languedoc

Département of Aude

• Carcassonne—Hôtel de la Cité; Restaurant Auter
• Castelnaudary—Grand Hôtel Fourcade

Département of Aveyron

• Roquefort-sur-SouIzon—Grand Hotel

Département of Gard

• Alès—Hôtel de Luxembourg

Département of Haute Garonne

• Toulouse—Restaurant Richelieu

Département of Hérault

• Gignac—Hôtel Central
• Montpellier—Chez Nénette

Département of Tarn

• Albi—Hôtel Vigan

Département of Tarn-et-Garonne

• Montauban—Hôtel du Midi

Lyonnais

Département of Loire

• Feurs—Hôtel Pare et Provence
• Sainr-Priest-en-Jarez—Le Clos Fleuri

Département of Rhóne

• Bans—Restaurant Cros
• Les Halles—Hôtel Charteton
• Lyons—Restaurant Morateur; La Mère Guy; La Mère Filloux; La Mère Brazier; Le Molière; Garcin; Purge; Restaurant du Café Neuf
• Tassin-la-Demi-Lune—Restaurant la Sauvagie

Niverais

Département of Nièvret

• La Chanté-sur-Loire—Le Grand Monarque
• Nevers—Hôtel de France et Grand Hotel; Auberge de la Porte du Croux
• Pouilly-sur-Loire—Hôtel l'Espérance

Perigord

Département of Corrèze

• Beaulieu-sur-Dordogne—Central Hôtel

Département of Doráogne

• Bergerac—Hôtel de Bordeaux
• Beynac—Hôtel Bonnet
• Brantôme—Hôtel Moderne
• Les Eyzies-de-Tayac—Hôtel Cro-Magnon
• Périgueux—Hôtel Domino

Département of Lot

• Rocamadour—Hôtel Lion d'Or
• Saint-Céré—Touring Hotel
• Souillac—Grand Hôtel

Provence

Départment of Alpes-Maritimes

• Antibes—Taverne Provence; Chez Félix au
• Port Beaulieu-sur-Mer—la Réserve La Brague—La Bonne Auberge
• Cannes—Morjolaine
• La Colle-sur-Loup—Hôtel de L'Abbaye
• La Napoule-Plage—La Mère Terrats
• Nice—Restaurant Raynaud; Restaurant St. Muritz; Petit Brouand; Chez Garac
• Vence—Hostellerie du Lion d'Or

Département of Basses-Alpes

• Barcelonnerte—Touring Hotel
• Dignc—Ermitage Napoléon; Hotel Grand Paris
• Forcalquier—Hostellerie de la Louette

Département of Bouches-Rhône

• Aix-en-Provence—Hôtel Roi-René
• Les Baux—Mas de Beaumanière
• Cassis—Hôtel des Roches Blanches
• Marseille—Restaurant Isnard; Brasserie de Strasbourg; Restaurant Campa; Restaurant
• Gardanne

Département of Var

• Carqueiranne—Chez Justin
• Cavalaire-sur-Mer—Le Lido
• La Celle—Abbaye de la Celle
• Le Luc-en-Provence—Hostellerie du Parc; Hôtel de l'Etape
• Saint-Raphael—La Voile d'Or
• Toulon—La Potinière

Départment of Vaucluse

• Châteauneauf-du-Pape—Restaurant La Mule du Pape; Restaurant Mère Germaine
• Orange—Restaurant le Provencal
• Vaison-la-Romaine—Hôtel le Beffroi
• Vaucluse—Restaurant Philip
• Villeneuve-lès-Avignons—Hôtel le Prieuré

Touraine

Département of Indre-et-Laire

• Amboise — Auberge du Mail; Hotel dc
• Choiseul; Hôtel de Lion d'Or
• Chaumont—Hostellerie du Château
• Chenonceau—Hôtel Bon Laboureur et du Château
• Chinon—Hostellerie Gargantua
• Langeais—Family Hotel
• Loches-Hôtel de France
• Monnaie—Hostellerie Coq Hardi
• Tours—Hôtel de l'Univers; Grand Hôtel;
• Hôtel Métropole; Restaurant Lyonnais;
• Hôtel Moderne; Hôtel Bordeaux
• Vouvray—Hôtel Pont de Cisse