Gourmet cuisine in the gastronomic tradition of Maine et Loire.
Our restaurant perpetuates a regional gastronomic tradition, prepared with delicate, tasty local produce. Discover the restaurant and its chef, Franck Redureau, who will awaken all your senses with his gourmet, authentic and generous cuisine.
You can sample the restaurant's specialities, in particular the fish of the Loire, in one of the panoramic rooms with terrace, with a breathtaking view over the Loire.
All the fresh produce - vegetables, meat, poultry and cheese - comes from local producers. These local products are carefully selected by a chef who is keen to establish a lasting relationship with the small producers of Maine et Loire.
The restaurant is closed on Sunday evenings and Mondays.
Lunch or dinner at La Gabelle restaurant means above all
honouring a chef who loves his job
and local produce...
Winner of the Cuisineries Gourmandes certification,
Franck Redureau, Maître Restaurateur, showcases the
expertise of the professions that make gastronomic restaurants an art of French ‘bien vivre’.
With fresh produce and menus featuring regional flavours, discover quality gourmet cuisine. The Chef at
restaurant la Gabelle will guide you along the path of,
where pleasure, conviviality
and astonishment meet.
Created in January 1965 by Michel and Maryvonne Redureau, the Hostellerie de la Gabelle was then called the Hôtel de la Loire. At the time, this small hotel with just a few rooms offered only the most basic comforts. It was only 6 years later that Michel and Maryvonne decided to embark on a major renovation project:
In 1972, they raised the hotel by one floor, giving it 18 fully-equipped rooms. The restaurant, kitchen and façade were also renovated. During 1 year of major works, the restaurant was moved to a family room in the village.
In 1986, further renovation work was carried out on the rooms, reception hall, bar and halls.
In 1987, their son, Franck, returned to work at La Gabelle after several years spent learning his trade (Le Vert D'Eau in Angers, Fouquet's in Paris, Hôtel St Paul in Noirmoutier, Ravenstein in Brussels, etc.). In 1991, Franck married Brigitte, who joined the team. 1992 saw the birth of their daughter, Laura, who is now also in the business, and 1997 saw the birth of Alexandre, who is currently doing his apprenticeship in the bakery...
Gourmet cuisine in the gastronomic tradition of Maine et Loire.
Our restaurant perpetuates a regional gastronomic tradition, prepared with delicate, tasty local produce. Discover the restaurant and its chef, Franck Redureau, who will awaken all your senses with his gourmet, authentic and generous cuisine.
You can sample the restaurant's specialities, in particular the fish of the Loire, in one of the panoramic rooms with terrace, with a breathtaking view over the Loire.
All the fresh produce - vegetables, meat, poultry and cheese - comes from local producers. These local products are carefully selected by a chef who is keen to establish a lasting relationship with the small producers of Maine et Loire.
The restaurant is closed on Sunday evenings and Mondays.
Lunch or dinner at La Gabelle restaurant means above all honouring a chef who loves his job and local produce...
Winner of the Cuisineries Gourmandes certification, Franck Redureau, Maître Restaurateur, showcases the expertise of the professions that make gastronomic restaurants an art of French ‘bien vivre’.
With fresh produce and menus featuring regional flavours, discover quality gourmet cuisine. The Chef at restaurant la Gabelle will guide you along the path of, where pleasure, conviviality and astonishment meet.
Created in January 1965 by Michel and Maryvonne Redureau, the Hostellerie de la Gabelle was then called the Hôtel de la Loire. At the time, this small hotel with just a few rooms offered only the most basic comforts. It was only 6 years later that Michel and Maryvonne decided to embark on a major renovation project:
In 1972, they raised the hotel by one floor, giving it 18 fully-equipped rooms. The restaurant, kitchen and façade were also renovated. During 1 year of major works, the restaurant was moved to a family room in the village.
In 1986, further renovation work was carried out on the rooms, reception hall, bar and halls.
In 1987, their son, Franck, returned to work at La Gabelle after several years spent learning his trade (Le Vert D'Eau in Angers, Fouquet's in Paris, Hôtel St Paul in Noirmoutier, Ravenstein in Brussels, etc.). In 1991, Franck married Brigitte, who joined the team. 1992 saw the birth of their daughter, Laura, who is now also in the business, and 1997 saw the birth of Alexandre, who is currently doing his apprenticeship in the bakery...
