L’Aigle d’Or in Azay-le-Rideau: exceptional gastronomy

A reserved chef except in the kitchen!

Simon Desiles rarely leaves his kitchen. Putting himself forward is not in his nature… But it doesn’t matter, his cooking speaks for him! Originally from Sarthois, he has undeniable talent. And he has aguered himself in prestigious establishments, all Michelin-starred, with specific objectives:

At Michel Guérard, MOF (Meilleur Ouvrier de France), for the well-being cuisine of a pioneer of modern gastronomy in the South-West;
At Régis and Jacques Marcon, for their closeness to nature in Auvergne;
At Benoit Vidal’s in Val d’Isère, for creativity and rigour;
But also at Vincent Arnould’s, MOF in the Dordogne, whose pedagogy and modesty he appreciated.

Golden Eagle website

Around the Golden Eagle in and around Azay-le-Rideau

Vallée troglodytique des Goupillières

Château de l'Aulée

Auberge Pom'Poire

Hôtel Troglododo

Domaine Nicolas Paget

Hôtel de Biencourt

Paule & Mike - Stand-up Paddle

Cité Rétro-Mécanique - Parc & Collection Maurice Dufresne

Société Coopérative Agricole de Vannerie

A L'Ombre D'Azay

Château d'Azay-le-Rideau

Camping Onlycamp Le Sabot

Le Grand Monarque

Maison de la Poire Tapée

Le Plessis-Lepage - L'atelier

Bohemian Cycling

Les Jardins Renaissance ****

l'îlot

Musée Balzac - Château de Saché

A beautiful kitchen to the point

So Simon Desiles has forged his humble line of conduct through rigour and passion. His philosophy: give pleasure through a job well done. His cooking goes to the essentials, but with undeniable character, and a convincing result! Personally, I think he’s still progressing, freeing himself more and more from the legacy of his predecessors and asserting his style. The Michelin guide made no mistake when it quickly awarded him a Bib Gourmand. The Chef then chose to break away from the maximum price imposed by this distinction. He therefore practicesquality cuisine at the right price, without the latter being excessive either!

The team at the Aigle d’Or showcases the culinary culture of our entire country, with a desire to transcribe fully French know-how. The Chef’s work is irrefutably classic, with character and vitality. You’ll find dishes from French and Loire tradition, adapted to today’s colours, that will arouse your gastronomic curiosity. For example, the work on a “simple” leg of lamb is remarkable. The result: delicacy, tenderness, perfect harmony with the herbs used…

La Poule d’Ô

On sunny days, also try the second address run by Simon and Eleanor, in Touraine tapas mode, in a former mill set on the Indre…

La Poule d'Ô

Highlights

Reason #1

A classic kitchen with character

Reason #2

A pretty terrace in fine weather

Reason #3

The location, in the pretty town of Azay-le-Rideau!

A la carte

A lot of importance is placed on seasonal produce and all that the local terroir can provide. The blancmange is thus accompanied by a strawberry tartare from the neighbouring commune, a cream with safran de Touraine that is just as local, all flavoured with herbs and edible flowers from the restaurant’s garden. As the sea doesn’t bathe Touraine, the Chef calls on suppliers from the Atlantic coast (it’s not far away…) to serve us perfectly executed tasty dishes. To whet your appetite: an amuse bouche of scallop coral taramosalata, Cajun sauce and sarrazin biscuit and, for the main course, langoustines from our coasts, vegetable broccoli jelly, crab rillettes and caramelised onion mousse… At our last lunch, my guests and I were absolutely won over! Almost the same emotion as during our meal at Arbore et Sens… The entire menu, from amuse-bouches to desserts, was gourmand, harmonious, cooked to perfection and drizzled with sauces and juices that didn’t leave a drop at the bottom of the plate!

Welcome and service

Eleanor Thomas heads up the team that takes care of you, with her slight but delicious English accent. After training as a lawyer (yep!), Eleanor fell in love with France and patisserie… and joined Simon in Val d’Isère and then followed him to Périgord. At the Aigle d’Or, as well as the sales side, she’s still involved in the patisserie! The team in the dining room is extremely pleasant and attentive. The result: attentive and friendly service. The wine list offers a wide selection, diverse in appellations, grape varieties and vintages. Behind the development of this ‘bible’ of 250 references, stored in a beautiful, cool, vaulted cellar, have been many meetings with talented winemakers from all over France. The restaurant team will be able to help you make the right choice: for all tastes, from beginners to connoisseurs, you’ll be given sound advice on delicious food and wine pairings.

Indoor

The restaurant features two cosy rooms and a leafy terrace that can accommodate around 30 diners. The main dining room has around ten well-spaced tables. Warmed by a wood fire in winter, the timeless atmosphere invites you to share intimate moments with family, friends or lovers… On the garden side, a second, more family-friendly room has a chic, bucolic feel. It is ideal for private, personal or professional events. When the weather is fine, you can take advantage of the enclosed, flower-filled garden, hidden behind the building, much sought-after by connoisseurs of the house. It offers a natural and peaceful setting to enjoy a moment of gastronomy in the Loire Valley.

From fork to pen

Gourmet and gourmand, Hubert Giblet works in the Val de Loire Terres de Gastronomie association, which organises the Automnales de la Gastronomie festival, as well as gourmet strolls once a month. At the Azay-Chinon Tourist Office, he is also in charge of events initiated as part of the Vignobles & Découvertes label.