Le Prieure

The Le Prieure is near to Saumur, a manor house built in the 12th and 16th centuries proposes an exceptionally fine view over the Loire valley and a 60-acre Park.

The initial lodge was built in the 12th century. In the 16th century, an elegant manor house was added to the original construction, an edifice with a double gable and hexagonal turret containing a wide spiral staircase, a gallery, huge rooms with decorative fireplaces, etc.

For several centuries, the chateau de Chunehutte was a Benedictine lodge, administered by a Prior. The 1789 Revolution decreed the demolition of the chapel and the abandonment of the site.

Once order was re-established, a succession of owners held the chateau. The most significant of these was Comte Raymond de Castellane, who completed it at the start of the 20th century. The Chateau was transformed into a hotel in 1957.

186 miles from Paris, 4 miles west of Saumur Stands on a hillside and surrounded by a 60 acre park.

By road :

• From Paris : Motorway A10, exit Tours-Ste-Radegonde, or the A11 and then the A85, exit Saumur
• From Saumur : D 751 ,along the left bank of the Loire, for 4 miles.

By rail :

• From Roissy airport ,3 hour journey, with the first departure from Roissy at 08.45, Saumur station ,4 miles, - Lille / Angers ,3 hours 45 minutes journey

By Air:

• Tours airport ,44 miles
• Nantes-Atlantique airport ,87 miles
• Saumur-Terrefort aerodrome ,3 miles

Jean-Noel Lumineau, Master Chef of France: Jean-Noel Lumineau started with a classic apprenticeship in a restaurant on the banks of the Vienne in Chinon. Subsequently he gained experience in a variety of jobs as an Assistant and Chef de Partie in country restaurants with stars, including the Restaurant Hosten in Langeais. This training of more than 30 years of valuable experience in the profession, in addition to traineeships in cuisine and pastry-making under Mr Senderens, have enabled him to adapt to the new requirements of today's cuisine.

Chef specialities: Dublin prawn ravioli in truffle cream. Pike-perch baked in its skin with bacon and tender cabbage in a Chinon sauce Casseroled Anjou pigeon with conserved shallots Maine Anjou fillet of beef sauteed in mustard with grape must, Figs baked in honey with Lavender ice cream Red berry crisp with strawberry sorbet.

Wine Cellars

The Prieure's cellar holds more than 10,000 bottles, the oldest of which is an 1892 Coteaux du Layon.

It includes the leading Loire wines :

Chinon : Charles Joguet, Couly-Dutheil Saumur Champigny : Clos Rougeard, Les Roches Neuves, Clos de la Coulee de Serrant ,one of the 5 best white wines in France according to Curnonsky The best sweet and liqueur-like wines : Bonnezeaux & Quart de Chaume The most illustrious labels from the greatest wine producing regions are also represented : Yquem, Petrus, Lafite, Latour, Mouton Rotschild, Margaux & La Tache