Au Chapeau Rouge

The chef Christophe Duguin loves local and seasonal ingredients, including truffles from Marigny-Marmande and saffron from Preuilly-sur-Claise. He restores Touraine cuisine to its rightful place with regional produce, Loire fish, Touraine "Roi Rose" pork and poires tapées (a pear dessert).
Close by the Château de Chinon, in a welcoming setting, the Chapeau Rouge ("Red Hat") refers to the hats once worn by coachmen from the royal messenger service.

Useful information

Capacité d'accueil
40 couverts
Au Chapeau Rouge
49 place du Général de Gaulle
37500 CHINON

Services
Meals takeway
Caterer
Credit Card
Plats à emporter
Traiteur
Languages
French
English

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