The host’s table
Have dinner at the Logis Saint Aubin
Alix de Lagillardaie cooks the fresh products which she gets herself from the suppliers of her region (breeders, bakers).
After a few years in Paris, Alix de Lagillardaie returns to Anjou on the banks of the Loire and surrounded by the vineyards of Savennières, the region where she began to cook. With a passion passed down from mother to daughter for generations, she perfected her craft while earning a diploma from the Ritz-Escoffier school and training in restaurants.
From her rich and diverse experiences, she retained some culinary tips and tricks, which she may very well share with you…..
While rooted in appreciation for French traditional cooking and respecting the freshness of seasonal and local products, Alix de Lagillardaie also like to create dishes in the exotic flavors inspired by her various journeys.