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Sustainable Development

An exemplary model, Fontevraud Le Restaurant fits perfectly into Fontevraud Royal Abbey’s global project: ‘Fontevraud – sustainable city’, which has earned it ISO 26000 status. Heating and hot water for the restaurant, as for the rest of the site, is provided exclusively by the wood-chip fired boiler, avoiding the need to use fossil fuels.


By putting the emphasis on locally produced, high-quality, seasonal produce, Fontevraud Le Restaurant’s menu is an ideal extension of the Abbey’s environmental position. No fruit or vegetable that has travelled hundreds of kilometres is served on our tables. Some ingredients produced at the Abbey itself are even used, such as honey from our hives or herbs from the Saint-Lazare priory garden, at the heart of the restaurant. And the wines we promote are the major wines of the region, including the sparkling Saumur.


The Royal Abbey of Fontevraud’s commitment to sustainability, and thus that of the restaurant, is also concerned with limiting waste and the treatment of waste materials. Recycling takes place in the kitchen and organic waste is turned into compost for our 13 hectares of parklands. Finally, foodstuffs are not over-packaged. Nothing is overlooked to make Fontevraud Le Restaurant a model of culinary and environmental excellence.

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L’Abbaye Royale de Fontevraud et le musée d’Art moderne passent en basse saison.

Nous sommes ravis de vous accueillir de 10h00 à 18h00 tous les jours sauf le mardi.

Fermeture de la billetterie 30 minutes avant la fermeture du site.


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En raison de la préparation de la prochaine exposition temporaire Conciliabules qui débutera le 18 février, certaines salles du musée d’Art moderne seront exceptionnellement fermées du 17 janvier au 17 février 2022.

Nous nous excusons pour la gêne occasionnée.


En savoir plus sur l’exposition

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