To set the scene for you, the Bergerie estate contains 36 hectares of Chenin, Cabernet and Grolleau and is a little over 30 minutes south of Angers.

David Gitton, the young chef whose refined and inventive cuisine has not gone unnoticed by the major food critics, opened his 'La Table de la Bergerie' restaurant in buildings on the family estate in 2009. After completing international classes (USA, Monaco, London) with Ducasse and Robuchon, he moved to Anjou to sample a different style of exoticism in Champ-sur-Layon. A gourmet connoisseur such as you won’t get lost in David’s menu, which contains just two starters, two mains and two desserts. This simple approach ensures that recipes and produce are prepared with a careful attention to detail, making La Table de la Bergerie a blend of simplicity and finesse. A winning recipe: in 2017 the restaurant has gained a Michelin star. The dining room and terrace overlook the estate’s vines, but the vineyard tastes as good as it looks, something you can find out for yourself thanks to the chef’s carefully selected food and wine pairings.