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Ambroise Voreux Restaurant Cabane Matelot
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Jean-Christophe COUTAND MEHEUT

Ambroise Voreux: seen in Top Chef! La Cabane à matelot, in Bréhémont

Like the Tour de France, the Loire à Vélo has some fine stages. Between Langeais and Chinon, the restaurant La Cabane à matelot is one of them, facing the Loire.

Step inside: behind the cooking piano, you might recognise the chef hard at work.

A fine course Audacity, perseverance, creativity

Ambroise Voreux trained in some fine gastronomic establishments, set up La Cabane à matelot in direct contact with his friend Romain Gadais’s Loire fishery, and travelled extensively (Peru, Japan, New Zealand…) to fuel his culinary creativity. In 2022, he added a new experience to his career with the famous M6 programme Top Chef. In just a few years’ time, he’ll be an old sea dog!

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♬ Riptide – Vance Joy

Romain Gadais and Ambroise Voreux The Loire as a link

At the beginning, there was the development of short circuits, a fitting counterbalance to unbridled globalisation. Through farming contracts signed with the public authorities, professional fishermen are reclaiming the Loire’s role as a source of food. Romain Gadais is one of them, with 34 kilometres of the royal river to play with. To make better use of the products of his fishing, particularly fish other than pike-perch, pike and eel, he created Pêcheries Ligériennes to offer fish rillettes and soups, smoked fish and garum. At the same time, the idea of a restaurant was gaining ground: the adventure of La Cabane à Matelot began with Ambroise, who arrived as a trainee in 2016, and who still hasn’t set sail from behind his stoves.

Come on board the Loire!

1-hour discovery tour, fishing and tasting, 2-hour aperitif on the water, 3-hour gourmet tour…

Choose, book, sail!

In a nutshell on Ambroise Voreux

An atypical career

marked by training in top chefs’ restaurants and participation in Top Chef

Promoting short circuits

highlighting Loire fish and local produce

Creative and inspired cuisine

in an idyllic setting on the banks of the Loire

Ambroise Voreux, creative chef

Cooking fish from the Loire is not something you learn at school. It took a bit of daring at the start to embark on the adventure, perseverance too, and above all creativity, which was hailed when he appeared on Top Chef. From his travels, Ambroise brings back a thousand and one inspirations to reinvent his remarkable dishes, incorporating aromatic herbs from the garden and playing with vegetables from local market gardeners. People come from far and wide to see the pretty, colourful plates laid out perfectly. But people come from near and far too, starting with the locals, but also holidaymakers staying at the Loire et Châteaux and Toue Reinecampsites. And they often come back!