Berthelot father & daughter
Transmission and complicity of every moment...
At the Berthelot table, the dishes have been composed with four hands since 2018. Justine Berthelot, who did her pastry training at the Lycée Hôtelier in Blois, joined her father’s pianos, Jérôme.
He shaped his cooking by working with great chefs (Legay-Roth-Le Squer and others…) and drawing on their know-how. Passionate about the product since always, meetings with producers and farmers that he wanted to do his job as a child. Trained at the Jean Drouant School in Paris, Jérôme Berthelot has spent time in beautiful houses (Ritz place Vendôme, Harrods in London, Le Pavillon de la Grande Cascade).
In theatres, it is Isabelle his wife, who works for the satisfaction of a loyal clientele.
Tribute to the right product
Restore the hard work of its suppliers.
Among the Berthelots, we have the character of the true, the authentic, the raw product, the respect of the one who cultivates or studies, who gathers or fishes, who elaborates or transforms. The love of the terroir, accompanying the artists of nature, producing as closely as possible, selecting the variety, the race or the species on the ground and live, allows them to spring ideas, to reinvent themselves every day on the plates. To the delight of a local clientele and passing through in summer but who returns from years to years by pure greed. It must be said that the shaded terrace is soothing, because far from the tourist tumult on the other side of the bridge and the castle of Amboise.
