Restaurant l'Epine Awarded a Bib gourmand!

Right in the heart of Azay-le-Rideau, Sébastien Bruzeau and Wendy Hoffmann set up shop in June 2021 in a former school converted into a restaurant: l’Epine. Less than two years later, they received a Bib Gourmand. In 2025, a new award arrived, with a silver medal from the Star Wine List competition highlighting the very good value for money of the wine list!

A beautiful business card

Born in Touraine, Sébastien (from neighbouring Cheillé) and Wendy (from Beaumont-en-Véron) have travelled a lot in the 10 years since they trained at the CFA in Tours, he in the kitchen and she in the dining room. After working at l’Auberge du XIIème siècle (Saché), and with chef Olivier Arlot, they headed for Paris, to Sanderens, Prunier… But Sébastien and his partner have also worked for private clients: for Pierre Bergé (St Rémy de Provence, Tangiers and Marrakech), for the CEO of Universal Music, and even spent a year on a yacht! So it’s a fine business card they’re presenting. And it’s a godsend for gourmets that they’ve returned to the land of their childhood. In fact, the name of the restaurant comes from Sébastien’s memories of walks with his grandfather, during which they would pick blackthorn berries… which you will of course find as an aperitif or in the sauce of a dish.

L'Epine website

Master Restaurateur

With a wealth of experience to draw on, then, combined with a love of good produce, Sébastien Bruzeau offers creative cuisine packed with flavour. His credo: work with local produce, seasonal and rigorously selected. From the bread made especially by the bakery in Cheillé for the restaurant (with flour from Chant de Blé in Saint-Epain, the Chef’s cousin…), to the organic vegetables from Mazières de Touraine, Champs des Tis’Anes (land worked with donkeys), and the organic mushrooms from Cave des Figuiers in Cinq-Mars-la-Pile. You’ll notice that, in passing, I recommend some good local producers!

The beef is selected on the hoof by Sébastien Bruzeau from a breeder in Cheillé (healthy food guaranteed) and entirely worked on in the restaurant: cutting, maturing and smoking: you’ll be telling me about it! All the products used are of the highest quality, and then it’s up to the chef’s talent to express itself. As the chef masters his subject, while constantly renewing himself, the result is superb. His locally-based cuisine is boosted by exotic contributions inspired by his travels and professional experiences. Obviously, fans of very traditional cuisine may be a little confused, but for those, like me, who like to be surprised, the pleasure will be there. And the chef’s signature dish, foie gras à l’épine et poire tapée, wins everyone over. Obtaining the title of Maître restaurateur is therefore a no-brainer.

Around l'Epine in and around Azay-le-Rideau

Room side

Atmosphere-wise, the charm of the old schoolhouse is immediately apparent, with a good mix of old and new. In the entrance, a pretty century-old fresco depicting the Café de Cluny in Paris tells you the origin of the pretty bar that sits at the back of the room. The large dining room also blends modernity and authenticity. The wood of the tables without tablecloths gives warmth under the pretty clouds (made of eco-responsible material) of the chandeliers. On the walls, modern paintings from the owners’ personal collection assert the personality of the place. The service orchestrated by Wendy is friendly and attentive. It complements the restaurant’s culinary promise: gastronomic and relaxed. Sébastien and Wendy are both passionate about oenology and place great emphasis on wines. They put the spotlight on the winegrowers of the Loire Valley with whom they have built up a solid network over the last ten years, but not only that… The result is a pretty wine list that really allows you to indulge yourself. All you want to do is make this restaurant your regular “cantine”! And just as well, the prices are reasonable and the menus change frequently, so you really can go back regularly.

I almost forgot: a large terrace overlooking the Place de la République makes for very pleasant outdoor lunches or dinners in fine weather.

Highlights

Reason #1

The taste!

Reason #2

The charm of the old school

Reason #3

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

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. As part of the Azay-Chinon Tourist Office, he is also in charge of events initiated as part of the Vignobles & Découvertes label.