The Auberge Pom'Poire enters the Collège Culinaire de France

Indeed we have the honor since May 1, 2017 to have integrated the College Culinaire de France.

It's spring in our orchards!

The apple, pear, plum and cherry trees are in blossom and the fine weather and the terrace are back...

Come and discover our new website.

Feel free to come and visit our only recently available new website.
LB Traiteur Pom Poire

Family catering service

Not far from the Auberge, LB-Traiteur Pom'Poire is the parents Christian and Florence Gillet's company.
Bastien's sister Léonor is putting her expertise at your disposal to organise your events or business' meals.
With her cook and according to your wishes, she can...

Opening & Closing Times

Find all our days of closing in the same place
Omnivore 2016

Omnivore 2016

We were all present with our employees and apprentices.

A great gastronomy event.

Hotel rated 3 stars

By a decision dated 24 May 2016, the Auberge Pom'Poire at Azay-le-Rideau, was confirmed a 3 star hotel, fully complying with new rules according to articles D.311-4 to D.311-8 of the Tourism code.

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PomPoire gift voucher

Offer a meal, one night, a stay at the Auberge Pom'Poire!

Contact us by telephone on 02 47 45 83 00 or by email and we will prepare together and according to your budget the offer best suited to your wishes.

The art of giving pleasure, offering and receiving...
Fromage ou dessert ?

Cheese or Dessert?

At the restaurant, are you more cheese, dessert or both?
750x500 deco

New decoration and atmosphere!

February 2016!
Here we are! Our new atmosphere at the restaurant is ready to welcome you.  A subtil mix of the warmth of wood with the energy of metal, a spirit of modern workshop in a duck-egg blue style and the reflection of copper symbolising the pots and pans in the kitchen! All of it...
Bib Michelin

Michelin Bib 2016

The Michelin guide has awarded us its recognition and distinction for another year!
Since 2013, the Michelin guide has awarded us its recognition and distinction "Bib Gourmand" for our restaurant and the chef and his team's work.

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