News
Saint Pierre, radish and honey vinaigrette with dandelion flowers
To know moreIn the heart of Les Sources de Cheverny, our cuisine celebrates the richness of the local soil and seasonal produce. With the Saint-Pierre de nos côtes, Green-Meat radish and honey and dandelion flower vinaigrette, we showcase ingredients with a touch of ...
Winter in the Loire Valley
To know moreIn winter, the Loire Valley region comes alive under the glittering lights of the festive season, and Les Sources de Cheverny becomes the perfect place to immerse yourself in this unique atmosphere. Between the decorated châteaux, the Christmas markets and ...
Recipe Roast duck breast, celery confit and cold mustard emulsion
To know moreDiscover the perfect blend of tradition and refinement with our roast duck breast, accompanied by celery confit and sublimated by a cold mustard emulsion. A real delight for lovers of balanced, gourmet flavours. For ...
Autumn activities at Sources de Cheverny
To know moreSpending autumn at Les Sources de Cheverny is all about surveying the orange-coloured landscapes of the Loire, relaxing in a green setting and having fun as a family with activities specially designed for the occasion. The leaves are falling, the wind ...
Signature Suite: Le Baron Perché
To know moreOne of the 49 keys to Les Sources de Cheverny particularly enhances the senses, both literally and figuratively. Take a tour of a unique Signature Suite called Le Baron Perché. Le Baron Perché is based on the twentieth-century novel of the same name, Côme, which recounts the ...
Vintage years
To know moreThe Les Sources group has a unique history spanning more than twenty-five years and is preparing for the future with panache. Every winegrower aspires to create exceptional vintages. It's a dream that always begins with a bountiful harvest that delivers grapes ...
Time for yourself in the heart of the forest
To know moreAs the new school year gets underway, it's essential to take time out for yourself. Les Sources de Cheverny invites you to enjoy a totally unplugged break in a preserved estate in the heart of the Loire Valley. For Les Sources de Cheverny, back-to-school ...
Recipe Endives confit with honey and saffron
To know moreDiscover a refined recipe from Chef Frédéric Calmels: mini endives confit with honey and saffron. This creation sublimates the natural bitterness of endives by marrying them with the sweetness of honey and the aromatic complexity of saffron. ...
The art of tasting
To know moreThe art of tasting: the six golden rules for appreciating wine At Les Sources de Cheverny, our philosophy is to use the natural richness of the vine and the grape to offer our customers a unique experience in total harmony ...
Floating island recipe
To know moreLet yourself be tempted by a new version of Ile Flottante, the classic dessert of French cuisine. Chef Frédéric Calmels offers you a recipe with honey flavoured with yellow lemon. Serves 4 Custard: Ingredients: Milk 160 ...
