The Le Prieure is near to Saumur, a manor house built in the 12th and
16th centuries proposes an exceptionally fine view over the Loire valley and a
60-acre Park.
HistoryThe initial lodge was built in the 12th century. In the 16th century, an
elegant manor house was added to the original construction, an edifice with a
double gable and hexagonal turret containing a wide spiral staircase, a gallery,
huge rooms with decorative fireplaces, etc.
For several centuries, the chateau de Chunehutte was a Benedictine lodge,
administered by a Prior. The 1789 Revolution decreed the demolition of the
chapel and the abandonment of the site.
Once order was re-established, a succession of owners held the chateau. The most
significant of these was Comte Raymond de Castellane, who completed it at the
start of the 20th century. The Chateau was transformed into a hotel in 1957.
186 miles from Paris, 4 miles west of Saumur Stands on a hillside and
surrounded by a 60 acre park.
By road :
- From Paris : Motorway A10, exit Tours-Ste-Radegonde, or the A11 and then
the A85, exit Saumur
- From Saumur : D 751 ,along the left bank of the Loire, for 4 miles.
By rail :
- From Roissy airport ,3 hour journey, with the first departure from Roissy
at 08.45, Saumur station ,4 miles, - Lille / Angers ,3 hours 45 minutes
journey
By Air:
- Tours airport ,44 miles
- Nantes-Atlantique airport ,87 miles
- Saumur-Terrefort aerodrome ,3 miles
Jean-Noel Lumineau, Master Chef of France: Jean-Noel Lumineau started with a
classic apprenticeship in a restaurant on the banks of the Vienne in Chinon.
Subsequently he gained experience in a variety of jobs as an Assistant and Chef
de Partie in country restaurants with stars, including the Restaurant Hosten in
Langeais. This training of more than 30 years of valuable experience in the
profession, in addition to traineeships in cuisine and pastry-making under Mr
Senderens, have enabled him to adapt to the new requirements of today's cuisine.
Chef specialities: Dublin prawn ravioli in truffle cream. Pike-perch baked in
its skin with bacon and tender cabbage in a Chinon sauce Casseroled Anjou pigeon
with conserved shallots Maine Anjou fillet of beef sauteed in mustard with grape
must, Figs baked in honey with Lavender ice cream Red berry crisp with
strawberry sorbet.
Wine Cellars
The Prieure's cellar holds more than 10,000 bottles, the oldest of which is
an 1892 Coteaux du Layon.
It includes the leading Loire wines :
Chinon : Charles Joguet, Couly-Dutheil
Saumur Champigny : Clos Rougeard, Les Roches Neuves, Clos de la Coulee de
Serrant ,one of the 5 best white wines in France according to Curnonsky
The best sweet and liqueur-like wines : Bonnezeaux & Quart de Chaume
The most illustrious labels from the greatest wine producing regions are also
represented : Yquem, Petrus, Lafite, Latour, Mouton
Rotschild, Margaux & La Tache
