A "home" kitchen

Host Table

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A French breakfast

Breakfast is a convivial moment of sharing, which allows you to start the day well. It is a time when we can discuss your wishes for visits and outings.
Our homemade breakfasts are included.
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Gourmet breakfast is served from 8am to 10am during the week.
and from 8.30 to 10.30 am on weekends and public holidays


  • choice of hot drinks: coffee brewed with our coffee grinder, choice of teas in bags and bulk or chocolate
  • freshly squeezed orange juice
  • varied breads
  • choice of homemade jams
  • home-made natural yoghurts
  • cereals
  • fruits
  • butters 1/2 salt and mild (because there are 2 schools!)
  • butter croissants
  • my "gourmandise du jour " of which I propose you my recipes below, each month :-)
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Dinner

gourmet breakfast at B&B La Grange Dimiere
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"Assiette Gourmande", for dinner

We propose an evening meal , served in the dining room or in the garden, at the price of 18€/person and 10€/child under 10 years old.

(on reservation at least the day before)

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A picture is worth a thousand words. Use this space to focus on the thing which make you great.
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Our "assiette gourmande " consists, for example, of a salad composed and decorated with local products such as rillons de Touraine and goat's cheese from our region, a "home-made" dessert , all accompanied by a glass of Touraine wine.
You can complete your dinner by choosing an extra glass of wine or a bottle from our selection of partner winegrowers (choice and prices displayed in the dining room).


Within the framework of the sanitary protocol linked to the Covid 19, breakfast and dinner are served in compliance with sanitary distances, outdoors or indoors.

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picnic along the Loire

Our take-away formula

For your day trips or in the garden.…
(with the exception of the swimming pool area)


we propose you our picnic formula , at the price of 10€/person.
It consists, for example, of local cherry tomatoes, 2 sandwiches (rillettes de Tours (pork) and Sainte Maure de Touraine / salad), a seasonal fruit and a small bottle of water.

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At table, in the garden or on the banks of the Loire...

Our Touraine is also famous for its wines…

Our licence allows us to serve you and to offer you some for sale

on the spot or to take away...

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We have also carefully selected winegrowers from our region so that you can discover the variety of their wines or offer them to your friends and family.

Our cellar is stocked with tender dry Rosé, fruity white Vouvray, red Chinon Cabernet Franc and Vouvray Méthode Traditionnelle (fine bubbles).
You can opt for a bottle , a tasting box or even a case of 6 bottles .
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Chilled for your arrival! Choose now your "extra": a bottle of Vouvray (18€), or an aperitif (7€ the Vouvray flute, with biscuits)

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Winegrower's pie

Make a wine jam: pour 1 bottle of Chinon red wine (yes, it is a regional recipe!) into a saucepan with 1 pinch of cinnamon and 250g of jelly sugar. Mix and boil for about 20 minutes until the mixture starts to thicken.

Then leave to cool and refrigerate for 30 minutes.
Peel and cut 3 or 4 Golden apples into very thin slices. Roll out a puff pastry on a buttered and slightly sweetened baking sheet (this will caramelise slightly), prick it and arrange the apple slices in a row. Sprinkle with 3 tbsp. brown sugar. Bake for about 30 minutes in a preheated oven at 350°F. Once the pie has cooled, spread the wine jam over the top and sprinkle just the outline with icing sugar.

Enjoy!

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Apple and rhubarb pie

Fry 3 apples and 500g of rhubarb cut into small pieces, in a saucepan for about 10 minutes with 25g of sugar and 1/2 glass of water. In the meantime, prick with a fork and bake a puff pastry (with butter) at 350°F for 10 minutes.
In a bowl, beat 2 eggs and add 20cl of liquid cream, a few drops of liquid vanilla and 75g of powdered sugar.

Sprinkle the pre-cooked pastry with 50g of almond powder, arrange the fruits and pour the mixture over it. Bake for about 35 minutes at 350°F.

Enjoy warm ;-)

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Chocolate sausage with marshmallows

Gently melt 200g of dark chocolate with 100g of salted butter. Whisk to obtain a smooth chocolate. Remove from the heat and add 1 whole egg and 100g icing sugar. Cut 150g of biscuits into small pieces, cut 4 marshmallows into 8 pieces and mix with the melted chocolate. Pour this mixture onto a sheet of baking paper placed on a sheet of aluminium foil. Fold the foil around the mixture to give it a sausage shape.

Place the sausage in the refrigerator for at least 6 hours to harden.

Enjoy!

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