Restaurant of
Fontevraud L’Ermitage
Discover the sustainable and local gastronomic cuisine of Chef Thibaut Ruggeri, winner of the Bocuse d’Or and 1 Michelin star.
Opening times
Wednesday to Friday
7pm – 9.30pm
Saturday and Sunday
12pm – 1.30pm / 7pm – 9.30pm
Closed on Monday and Tuesday
Adress
38 Rue Saint Jean de L’Habit, 49590 Fontevraud-l’Abbaye
Contact
An extraordinary place
Located in the heart of the Royal Abbey of Fontevraud, the Restaurant offers much more than a culinary experience: it immerses you in a setting of exceptional beauty, where history blends with contemporary elegance to create a unique atmosphere.
Meet Chef Thibaut Ruggeri
Bocuse d’Or 2013, Michelin-starred, and recently awarded a third toque by Gault et Millau, Thibaut Ruggeri has found the ideal place to make his dreams come true: a commitment to contemporary, sensible and uncluttered cuisine.
A passionate fan of music and photography, this hypersensitive chef sees art in general as a formidable means of expression and fulfilment, in keeping with Fontevraud’s rich heritage while looking resolutely to the future.
Thibaut Ruggeri, a committed chef with a wealth of experience gained in some of France’s finest establishments, concentrates on essential cuisine, where the superfluous and pompous have no place. Constantly thinking things through, always betting on pragmatism, he makes good and beautiful food, using the local produce at his disposal. The menu of the gourmet restaurant is constantly evolving with the seasons, depending on the availability of local produce… and even ultra-local produce, since many of the products are grown right in the heart of the Royal Abbey of Fontevraud!
Its motto: to reconcile the beautiful with the good!
‘Perfectionist, reserved, respectful, humble’ is how Alain Solivérès, head chef of the Taillevent kitchens in Paris, describes Thibaut Ruggeri, the young chef at the Fontevraud restaurant L’Ermitage. Qualifications in keeping with the image of the Royal Abbey…
About Thibaut Ruggeri
Chef Thibaut Ruggeri trained with Jean-Claude Vrinat and Alain Solivéres at Taillevent in Paris, before joining Lenôtre in 2007.
- In 2013, he was awarded the Bocuse d’Or.
- In 2014, he became Chef of the new restaurant at Fontevraud Royal Abbey.
- In 2017, he was awarded a star in the Michelin Guide
- In 2020, he was included in the first ‘Sustainable Gastronomy’ selection of the Michelin Guide.
Sustainable gastronomy
Drawing on his extensive experience, Thibaut Ruggeri offers an essential cuisine, sublimating local seasonal produce, often grown at the Royal Abbey of Fontevraud.
An award-winning Chef
Thibaut Ruggeri, Bocuse d’Or winner and committed chef at Fontevraud L’Ermitage, has been awarded a star and is included in the Michelin Guide’s first ‘Sustainable Gastronomy’ selection. This distinction is an essential recognition for Thibaut Ruggeri, because the link with nature and the Earth is at the heart of his cuisine.
Respect for Mother Earth
The 2020 edition of the Michelin Guide has awarded two prizes to Chef Thibaut Ruggeri. In addition to the renewal of the star he received in 2017, he is one of the 50 chefs on the ‘Sustainable Gastronomy’ list. Unveiled at the start of the ceremony, this new distinction recognises environmentally-friendly approaches. For Thibaut Ruggeri, winning it straight away is an essential recognition: respect for ‘Mother Earth’ is at the heart of his cuisine.
A 5,000 m² vegetable garden
The strongest expression of Thibaut Ruggeri’s sustainable gastronomy is the 5,000m² organic vegetable garden. Located on the site of the Royal Abbey of Fontevraud, it supplies the restaurant with seasonal produce and dictates the menu. The unique ‘Lune’ menu is renewed with each cycle, symbolising how the Chef’s cuisine is rooted in the rhythms of nature. Honey is also produced on site, thanks to beehives set up in the gardens of the Royal Abbey of Fontevraud.
A complete commitment
Respect for the environment is one of the values that unite the Chef and the Royal Abbey of Fontevraud. For almost 10 years now, the Abbey has taken a host of initiatives in this area, including waste sorting, a wood-fired boiler, composting, electric vehicles, respect for biodiversity, eco-pasturing, an LPO (League for the Protection of Birds) refuge, etc.
Preparing my visit
Opening times, tours, prices, access… all the information you need to organise your visit.
