Restaurant - TURQUANT

Inspired by ancient recipes from the late 19th century, such as marinades or stews; the chef Arnaud MONTAIS uses, among others, heirloom vegetables such as Sweet Potato, Ginger, Beet, Hélianthe the Parsnip, the Jerusalem artichoke, the Vitelotte the Rutabaga, etc. Of course, the menu changes with the seasons. We also cook Loire fish such as catfish, the mule, the Bremen, the lamprey, or eel and Barbeau.

"... The dishes like pig's cheek take color, escape of their age and play your taste buds diverted ..." (Backpacker's Guide 2007 page 359)

General information


French Traditional Revisited

Business type



Toilets and Disabled Access, Free parking at 50 m, Private Hire

Payment methods

Debit Card, Cheques, Holiday Vouchers, Cash, EN - Paiement Sans Contact, Visa

Opening hours

Monday - Thursday


Friday - Sunday

12:00 - 13:45 / 19:00 - 20:45

Contact us

Master restaurateur