Chateau Marçay
Built on the ruins of an XI century fortress, this XV century castle, became a hotel and restaurant in 1973. Rustically elegantly rooms and a fine gastronomic restaurant make this the ideal spot to relax after a day of wine tasting.
Our room faced a pasture where horses were burying their heads in buckets of oats and sipping water.
My collaborator, Stephane Tournade of French Wine Tours, had selected the chateau for our overnight lodging and we assembled on the broad patio facing a long expanse of green, for an apèro.
Our gastronomic dinner began with a glass of Chinon blanc and tartare of shrimp in lemongrass with potato confit and fresh dill.
Our main courses were grilled salmon accompaned by salmon sashimi and buttered cabbage and veal in powerful Canadian spices, caramelized mushrooms and coriander-flavored vegetables. An excellent cotes-du-rhone was served.
Our cheese selection was prepared by Xavier Thuret, Meilleur Ouvrier de France 2007.
We capped this delightful day with Ivory Coast Elianza, strawberries and thyme.
Our home during our tour of Loire Valley wineries