Loire Valley Lodge, an awakening of the senses

An original hotel concept where nature and contemporary art come together for an exceptional sensory stay.

Loire Valley Lodges is an exceptional high-end property made up of 18 suites of 55m² nestled among the trees, 4 metres above ground, each with a 25m² terrace and private jacuzzi. The lodges are scattered through a private forest around a renovated farmhouse, offering all the comforts of a luxury hotel – pool, lounge bar, restaurant, room service. Designed by Tours-based architect Isabelle Coulin, the various cottages are spread across 5 hectares. Built around the idea of perfect communion with nature, Loire Valley Lodges respects its preserved surroundings.
The lodges open onto the forest through wide glass façades and private terraces, favouring total immersion in untouched nature. As a finishing touch, each lodge’s interior has been designed by a contemporary artist. You might stay in Le Paradis d’Adam et Rêve, created by Charlelie Couture, or perhaps prefer Les Ailes du Désir by Michel Audiard. Wood, naturally, is everywhere — Douglas fir, oak and chestnut used throughout the construction. On arrival, guests are offered a fresh herbal infusion and a bracelet with a drop of the house “deep forest” essential oil, scented with pine, Douglas fir and sage. Nature, breathed in.

Picture yourself settled comfortably on the terrace extending from your room. Too warm? Your private jacuzzi awaits, for a soak among the trees.
The spa, with massages given directly in the suites or on the terraces, opens the way to forest-inspired wellbeing through essential oils drawn from the estate’s own trees. In this warm, natural setting, time slows down.

The gastronomic restaurant Ardent by Gaëtan Evrard welcomes guests at the heart of the forest for a unique sensory experience.

Among the experiences arranged for you is a different way of discovering the châteaux of the Loire:
Fly over the Loire châteaux and surrounding vineyards by helicopter — a ride full of sensation.
Set off by canoe to explore the Cher river, its pastoral landscapes and its unique architectural gem: the Château de Chenonceau. Paddling beneath the château’s arches is a moment of rare authenticity and emotion.

Bicycles are provided so you can ride the trails and discover the forest’s different moods. You can also visit the charming small village of Esvres, just 5 km away, with its church and shops offering quality local produce. Or head off to explore the banks of the Indre.

A 20-metre swimming pool is available from May to September, 10am to 7pm, behind the farmhouse. Besides the pool terrace, where sun loungers are provided, seating areas scattered among aromatic plants and perennials offer a comfortable setting for a coffee, tea, fresh herbal tea, fruit juice or glass of wine.

Meals included:
Breakfast baskets delivered each morning to your door.
A lunch “picnic basket” designed by the Chef: you can enjoy it in your Lodge or outdoors (a map showing tables set up around the estate will be provided). You can also take it with you if you’re visiting a château, a winery, or heading out on an excursion…
A lunch on the terrace or in the vegetable garden
A dinner at the hotel restaurant
A dinner in your Lodge
All products come from local producers or houses with recognised expertise. Short supply chains and organic producers are favoured, in particular committed, passionate growers keen to showcase their terroir and give the best of themselves through their products. A list of our suppliers and local producers is available at reception.

An exceptional activity included in the package: the Loire châteaux seen from the sky.

After a brief safety briefing, you board comfortable aircraft flown with care. An opportunity to take in the geometry of the fields, the perfect lines of the crops, the Château d’Amboise reflected in the blue of the Loire, La Bourdaisière and its art of living among gardens, and the Château de Nitray, a Renaissance work surrounded by a 43-hectare English-style park and winegrowing estate since the 18th century. Monuments you’ve never seen quite like this.

Looking for excursions nearby? Discover the richness of the region:
– The châteaux: Chenonceau, Amboise, Montrésor, Azay-le-Rideau, and the Château de l’Islette, once home to the passionate love affair of Rodin and Camille Claudel.
– The garden festival at Chaumont-sur-Loire
– The gardens of Villandry
– The Royal Abbey of Fontevraud

Want to discover the richness of Loire Valley wines?
Take the opportunity to visit a troglodyte cellar, walk through the vines, uncover the secrets of the region’s finest wines, and taste a Loire wine paired with local dishes. Loire Valley Lodges has selected the best winegrowers to guide you through this discovery.

Michelin-starred restaurants in Indre-et-Loire near Loire Valley Lodges:
– L’Opidom in Fondettes, the table of chef Jérôme Roy! “I always think of cooking as light, natural and indulgent.” An approach that has paid off: L’Opidom is among the Touraine establishments awarded a star in the Michelin Guide.
– In Azay-le-Rideau, chef Bastien Gilet of Auberge Pom’Poire has earned this gastronomic accolade. Word of mouth had already worked in this establishment’s favour for some years, situated near the production area of the famous “poires tapées” (pressed dried pears). One more hidden gem in this area, close to the châteaux of Azay-le-Rideau and l’Islette.
– The gastronomic restaurant at Château de Pray offers refined, exacting cuisine that celebrates local produce. Its wine list, drawn from clean farming practices, gives pride of place to regional grape varieties.
– Didier Edon, chef at Domaine des Hautes Roches since 1989, offers marine-inspired cuisine, both classic and daring. His cooking, drawing on his Breton roots, subtly blends the daily catch from the ocean with quality local vegetables, cured meats and other produce.
– L’évidence in Montbazon. Gaëtan Évrard, a cook of instinct and the present moment, draws his inspiration from childhood memories, the taste of food, and sensations that have shaped him. Meticulous in choosing produce according to the weather and the seasons, he takes bold approaches in crafting his recipes. Gaëtan Évrard likes to work with extraordinary, rare ingredients, raised or grown in small quantities.