Assa

On the outskirts of Blois, this 1930s building overlooks the River Loire, whose waters are reflected in the dining room. Anthony and Fumiko Maubert (he is French, she is Japanese) have chosen this location to ply their trade. For a long time, Anthony worked alongside Arnaud Donckele (La Vague d'Or), while Fumiko has a twin vocation of nutritionist and pastry chef – indeed, her creations are remarkable for their lightness and low added sugar content. Every morning (assa in Japanese), this couple devises the daily menu together, drawing on produce of impeccable quality and numerous Japanese condiments and ingredients. Sanshō berries, wild yuzu, nori seaweed broth, matcha tea and azuki red bean paste are harmoniously combined with the handiwork of small-scale producers based in the Loire area.