The meals are prepared by the Countess using ingredients from the local growers. There are many specialties in the Loire region; white asparagus, apples, pears, walnuts, strawberries, forest mushrooms, medley fruit, chestnuts, wild duck, wild boar, deer and stag. There are locally made honey and fresh jams. The Countess cooks with these unique flavors to create inventive and country-style classical French meals in an atmosphere of a house party weekend.

Morning breakfast is offered buffet style, the lunches are informal and the dinners are served by courses; first course, main course, cheese course and dessert. Each meal is accompanied by carefully selected French wines in accordance to the food served. Drinks and coffee and teas are served after dinner.

The decors for the meals change with the seasons and by what is available in the garden and forest. The chateau's wide choice of different dishes and glassware is used for variety. Also, we will be eating in several different places in and around the property; picnics, outdoor formal tables, garden informal lunches, tea under the peristyle. Indoor meals will be taken in the different reception rooms such as the Salle à Manger, the Grand Salon, and the Salon Doré, Drinks will be available from the Scottish Bar.