"We have been frequenting Le Gambetta in Saumur, France, for ten years. The food and service have never disappointed. This last visit was the best ever."
This is my third visit to Gambetta over many years. It has been consistently serving great experimental food , and with all great experimentation there are occasional things that do not work but that is acceptable. In general what works here is almost everything and there is a richness of variety and the experience is over all very enjoyable. I have always thought that thier tasting menu was what to go for because this is where you want to experience the wide repertoire. So the mise en bouche was remarkable with crab meat wrapped with smoked salmon and a delicious oyster amongst others. This was followed by a starter which was a modern take on Paella and this was very effective. John Dory ba...
The restaurant is discreetly situated on a quiet street and you could easily pass by. Don't! The excellent reviews and the Michelin star do not tell a lie. It is worth travelling to Saumur just to eat here. We ate there on a quiet midweek evening recently and enjoyed a very fine meal. After very careful consideration we opted for the menu 'Au Plaisir Des Sens' with accompanying wines. Naturally we started with a glass of champagne, which was accompanied by a quartet of aperitifs, one of which was an oyster. When I confess an allergy my tray was whipped away but quickly returned with a replacement for the offending mollusc. Then a beautiful little amuse bouche and the first course - gambas ga...
A good restaurant, rather well hidden in Saumur – however the food was worth the trip. Interesting canapes – 4 different ones – followed by an asparagus course with brilliant fresh bread. Then a foie gras and tofu dish – beautifully presented and tasty. Next langoustine with a yuzu broth and then fish with razor clams before an avocado mousse as a cleanser. Then smoked lamb and artichokes, appearing from under a cloche filled with more smoke. And we finished with an assiette of lemon – a glass with lemon jelly, lemon mousse and lemon foam, topped with a lemon pearl – a lemon sponge with lemon sorbet and a pipette of lemon liqueur – and finally a hot lemon soufflé light as air. Yumm!! All bea...
We enjoyed a lovely dinner. We had the 5 course tasting menu, scallops, John Dory, lamb and lemon dessert. The scallop dish was perfection on a plate, the John Dory was interesting but delightful, the lamb slightly disappointing, and the lemon soufflé yummy, i didn't find the mousse in the glass worked, perhaps it wasn't properly set? In retrospect I wish we had asked to substitute the duck for the lamb. The amuse bouche were amazing, particularly the avocado ice cream with lemon sauce, I could have eaten a whole bowl of that - WOW!! Also, the finale dessert of passion fruit curd with kiwi fruit was just magnificent. We had 4 glasses of wine too and the bill was 230 euro which was very reaso...
Reserva una mesa ahora
Eaten twice here recently, and an excellent experience. Cuisine is extremely good. Of the starters the foie gras in mushroom soup is simply lovely with enormous depth of flavour. The gambas and confit egg aren't bad either! Main of noir de bigorre ( black pig from the Pyrenees I believe) with a croquette of meat with jus was gorgeous comfort food. Cheeses were excellently aged and many unusual varieties which was very interesting. Chocolate desert featured a black olive ice cream which brings one up a bit short, but was quite lovely. Really good amuses bouches and petits fours as well, makes this a superb choice for an excellent dinner. They do a quick lunch too which I'd like to try sometim...
This family style smallish restaurant is a surprising discovery, that got again a one star Michelin this year. For week days lunches, they offer a set menu at 29 euros or 36 (with a glass of wine, and cup of coffee) that will ravish you. How to try haute cuisine for the regular price of a "basic" restaurant. Of course, you may want to dine there or be more adventurous with the full carte. The waiter(s) are helpfull and friendly enough.Careful, check for opening time on their website.
We've been coming every year for he past few years and love the inventive and delicious food. The dishes have a unique and inventive combination of spices and cooking styles such as foie gras with crab with lemon grass, an unlikely combination that just works. Classic French food with Asian influences, John Dory and razor clam with enoki mushrooms and a Japanese style lemon sauce with quinoa. Not cheap but good value given the quality of food and ingredients.
My wife reserved this restaurant from the Trip Advisor reviews for our last night after our Discover France Bike Tour of the Loire Valley. The bike trip was great, but this place was definitely our worst dinner in France. Terrible service, mediocre food and way overpriced. They even gave my wife a menu without prices. Do not fall for the reviews that say otherwise. "Seaweed Butter", give me a break! A bad restaurant is now referred to as a "le Gambetta"
Reserva una mesa ahora
We must admit that it was a nice surprise. The service was good beside the fact that no stool for the handbag so had to leave on the floor. Regarding the dinner we enjoyed except my compagnon starter too much different spices too much so at the end you don't really appreciate. The main dishes were very good and the chocolate dessert was superbe. The staff was very good. Overall I do recommand this place.
We have been frequenting Le Gambetta in Saumur, France, for ten years. The food and service have never disappointed. This last visit was the best ever.
Mon Incontournable Bonbon De Foie Gras Lentille Verte Du Puy Saucisse Fumée, Mais Revisité Et Décliné
Poitrine De Pigeonneau De Monsieur Fouchard Aux Saveurs Orientales, Jus À La Bergamote Et Pain Pita
Saint-Jacques D’erquy Grué De Cacao, Topinambour Infusé De Thé Milky Oolong Pomme Ratte Mimolette
Sandre De Loire Langoustine, Tomates Déstructurées, Une Rouille, Quelques Alcaparras
Cocolat Noir Valrhona – Coriandre, Une Note Légère De Poivron Rouge
Agneau Fermier, Jus Safrané, Dans L’idée D’un Couscous
Variation Autour Du Citron : Jaune Lime Combava
La Gambas Et L’oeuf En Déclinaison
