Restaurant with terrace in Indre-et-Loire
Housed in a charming 19th-century inn, L’Aigle d’Or takes its name from the eagles on the coat of arms of the beautiful town of Azay-le-Rideau.
Delicious food has been served here for over 35 years, and under Simon and Eleanor’s ownership blends classic French gastronomy with a modern touch while keeping that old-world charm alive.
From the moment you step inside, you’ll notice the little details that make L’Aigle d’Or special. Thoughtfully chosen materials, subtle decor, and handcrafted objects inspired by the nearby château all create an atmosphere that’s elegant yet welcoming. It’s a space designed for lingering over good food, good wine, and great company.
Innovation at the heart of gastronomy proposed by Simon Desiles
In the kitchen, Chef Simon Desiles brings his own creative spin to traditional French cuisine.
Having worked alongside some of France’s finest chefs, including Michel Guérard, Régis & Jacques Marcon, and Marc Haeberlin, he’s developed a style that’s all about balance—between flavours, textures, and the best ingredients each season has to offer.
Whether it’s the perfect pairing of duck and asparagus with a hint of his own cured version, or flame-grilled Poitou lamb infused with miso for a deep umami kick, every dish is crafted with care and imagination.
Quality as the watchword
The team works closely with dozens of local producers, celebrating the incredible ingredients of the Touraine. But they will select the produce of excellence further afield in France using relationships nurtured during their years training across France, such as the best scallops from Normandie or the foie gras from Dordogne.
The ethos of great food is about finding the best of the best, as long as it’s French, of course!
A committed house
Sustainability is at the heart of what we do. We favour organic and locally sourced ingredients whenever possible, reuse kitchen wastewater to keep our garden lush, and compost vegetable scraps to enrich the soil.
It’s all part of our commitment to making thoughtful and traditional choices—both for the planet and for the food we serve.
