Restaurant Le Concept in CigognéRestaurant Le Concept in Cigogné
©Restaurant Le Concept in Cigogné|Le Concept

What is it? the concept?!

The concept, it’s a place of… gustatory pleasures! A restaurant, doubled as a bar and tripled as a delicatessen. And it’s in Cigogné. For me, Cigogné must mean “dropped off by a stork”, like babies or Christmas presents in Alsace. Because here, it’s a lovely gastronomic gift dropped in the middle of the countryside, between Indre and Cher, a few kilometres from Bléré. However, when I heard about this bar-restaurant in the middle of the countryside, it didn’t make me dream… but the delicatessen intrigued me and the testimonials of a few friends tickled my curiosity. So I went and had a look, and was won over!

One of the best enjoyment/price ratio of Touraine!

The concept was due to open its doors in spring 2020, but bad luck for the Chef, Emmanuel Césary, the initial lockdown delayed his plans to set up… In September his Concept finally saw the light of day but, patatras, at the end of October the restaurants had to close. But the boy is not discouraged, and he’s off to the takeaway! word-of-mouth is in full swing!

A kitchen full of flavour and colour

I’ve tried the weekend menu for you, and twice. Frankly, a crush each time! Firstly, it’s original and very well presented, so it immediately makes you want to try it… Secondly, it’s judiciously prepared, with pretty combinations of products perfectly selected and just the right cooking… So, in the end, it’s naturally very, very good. I’ll make you salivate with a few examples:

  • As an amuse-bouche, a potato and leek panna cotta, smoked oil and toasted pine nuts, delicious.
  • Then a pressé of duck foie gras, smoked duck breast, red onion and Morello cherry confit, melting, mmmmm…
  • Afterwards, how could anyone resist the scallop and Scottish salmon dariole, yuzu pearl insert, Chinese noodles, Thai broth and fried rice vermicelli?
  • And to finish off, a subtle treat: a range of chocolates, Noir, Caramélia and Ivoire (Valrhona for connoisseurs), raspberry purée and raspberry crispy!

Tasting his menus, you can tell that the Chef has a wealth of experience and that his culinary horizons are wide. And indeed, Emmanuel Césary has had quite a career, with an apprenticeship in a high-profile Loch establishment at the time, followed by stints in Michelin-starred establishments – from Bernard Robin in Bracieux to Alain Senderens at Lucas Carton – and even, for 2 years, Eddy Barclay’s personal chef! We’d like to thank him for giving up his last job as a culinary consultant and adviser to finally open his own restaurant, much to our delight.

Highlights

Reason #1

Pretty plates

Reason #2

Excellent value for money

Reason #3

A fine delicatessen

Delicatessen of the Concept

Another nice surprise at Concept lies in its delicatessen: the Chef shares his love of good produce with us, offering a whole range from quality preserves to cheeses, oils or spices, as well as a fine selection of local wines… In short, the Concept is a really lovely address that you can enjoy from the shop to a cocktail sipped at the bar or outside, all extended by a meal always on the terrace or in the cosy room! And Manu Césary would also be delighted to welcome you for a private evening of wine and food pairings or Mediterranean cuisine, as he practised it in Saint-Tropez!

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.

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