We would be pleased to welcome you to taste our sophisticated Cuisine.
Lénaïc Huard, Head Chef

• Formule « Autour d’un Plat » à 19.50 €
Starter & Main Course or Main Course & Dessert
Served everyday only at lunch

• Menu « Sur les Bords du Cher » à 46 €*
served everyday

• Menu « Charles VII » à 56 €*
Starter, First Main course or second main course, cheeses & Dessert

To be chosen à la Carte.

• Menu « Les Roy du Château » (Menu dégustation) à 66 €*
Six-course testing menu
A choisir parmi la Carte.

• Menu “Jeune Gastronome”
Starter & Main Course or Main Course & Dessert à €13*
Starter / Main Course / Dessert at €17*

* Beverage Excluded

Lénaïc Huard

Lénaïc Huard, a chef born in this area, studied the culinary arts in Blois, earning added distinctions in pastry-making.

He first worked here as sous-chef under Romain Grasso, then took over as head chef in 2014.

A lover of hunting, fishing and nature since he was a boy, he also helped in his grandfather’s vegetable garden from a very young age.  Today, he still gathers borage flowers, nasturtium and wild herbs to garnish his dishes, so that his dining guests may discover new aromatic plants.  It is important to Lénaïc Huard to use ingredients that are in season and locally available. He shows meticulous respect for his products and he transmits this savoir-faire daily to his team.


Selon les dispositions régies par le décret N 2002-1467 en date du 17.12.2002, le restaurant “La Table du Roy” ainsi que ses fournisseurs garantissent la provenance française de toutes les viandes bovines.