In the rocks where the stone used to build the famous Loire Châteaux was extracted, after one and a half years of renovation of the hotel, the Hautes Roches domain opened up its doors to guests in 1989. It is the passion of one man, Philippe Mollard, that allowed the rehabilitation of these caves and of the pavilion dating back to the 18th century.
Didier Edon, 40 and originally from Brittany, became a Chef after a four year course in the hotel business. Then comes his tour de France, with really decisive stops at Marçay, in Chinon (the birth of a passion), at l’Aigle Noir in Fontainbleau with Chef Daniel Dumesnil (or meeting his faith), at the Baou in Ramatuelle (classic and nouvelle cuisine at the time), and finally at the Rond Point des Pistes in Courchevel.
And then came the offer in 1988, when he was second Chef at Château de Marçay, to take over the kitchens of restaurant Les Hautes Roches, where he is now the Chef. The menu is almost exclusively of maritime inspiration, and it reminds us that one Didier Redon’s favourite gourmet chapters is fish. Fish and shellfish that is, and they come from Brittany each day, prepared in a half classic, half sophisticated way, mixing the flavours from the large Loire Garden with flavours from elsewhere. The ideal gourmet menu composed by the Chef really represents the cuisine at Les Hautes Roches, and it includes a number of gourmet farandoles, according to the season and the market. A truly perfect gourmet discovery with ideal gourmet.
