Jean-Noel Lumineau, Master Chef of France: Jean-Noel Lumineau started with a
classic apprenticeship in a restaurant on the banks of the Vienne in Chinon.
Subsequently he gained experience in a variety of jobs as an Assistant and Chef
de Partie in country restaurants with stars, including the Restaurant Hosten in
Langeais. This training of more than 30 years of valuable experience in the
profession, in addition to traineeships in cuisine and pastry-making under Mr
Senderens, have enabled him to adapt to the new requirements of today's cuisine.
Chef specialities: Dublin prawn ravioli in truffle cream. Pike-perch baked in
its skin with bacon and tender cabbage in a Chinon sauce Casseroled Anjou pigeon
with conserved shallots Maine Anjou fillet of beef sauteed in mustard with grape
must, Figs baked in honey with Lavender ice cream Red berry crisp with
strawberry sorbet.
Wine Cellars
The Prieure's cellar holds more than 10,000 bottles, the oldest of which is
an 1892 Coteaux du Layon.
It includes the leading Loire wines :
Chinon : Charles Joguet, Couly-Dutheil
Saumur Champigny : Clos Rougeard, Les Roches Neuves, Clos de la Coulee de
Serrant ,one of the 5 best white wines in France according to Curnonsky
The best sweet and liqueur-like wines : Bonnezeaux & Quart de Chaume
The most illustrious labels from the greatest wine producing regions are also
represented : Yquem, Petrus, Lafite, Latour, Mouton
Rotschild, Margaux & La Tache