Lionel Arnaud : Head Chef

Lionel Arnaud creates classic French gastronomic cuisine inspired by his travels. He likes to describe himself as a “Globe Cooker”.

His career path Lionel Arnaud has a degree in Culinary Arts and Tableware, with a specialism in French Gastronomy. He then developed his knowledge by travelling abroad (Quebec, Australia, New Zealand) and to Réunion Island. His adventure took him to work alongside renowned chefs, to collaborate on major events, to try his hand at farming in order to understand the entire production chain “from product to plate”, to take the lead of restaurants and even of a Sushi Bar. On his return to mainland France, he worked with Patrick Ogheard at the Ferme Saint Siméon in Hontfleur, then with Gérard Côme at the Château de Noirieux in Briollay, two Relais & Châteaux propeerties with 1 Michelin star. He has also worked as a chef in traditional restaurants, cooking with fresh seasonal produce. Lionel Arnaud also has a passion for music. He moved to Touraine and obtained a diploma in Live Music at the Tous en Scène school in Tours. After this interlude, he returned to his first love, working at the Hôtel Le Choiseul as the second chef alongside Chef Hervé Lussault. Today, he is proud to be taking over the reins of this institution to continue the gastronomic history of this fine establishment in the Indre-et-Loire region, and to be part of this forward-looking project.

From his menu

  • Pressé of duck foie gras with sweetbread and spinach, quince jelly and Jerusalem artichoke purée
  • Beef fillet Rossini way, dauphine potatoes with pesto, truffle beef juice
  • Blue lobster with ginger, butternut and potatoes tian with nori, lobster sauce


  • Traditional warm soufflé with Cointreau ® and lime
  • Chocolate entremets and blood orange dessert, crispy biscuit