The story
Ververt is a contemporary bistro at 7 place du Mail in Montsoreau, near Saumur, and it holds a 2026 Michelin Recommended distinction. The kitchen works with local producers, and the menu changes with the seasons.
Romain Butet runs the kitchen, and his cooking follows what the local farms and seasons provide. The restaurant's menu is reset as the year turns, so the dishes you find will depend on the week. Ververt describes its cooking as creative, local and fresh.
On one lunch visit reported by Le Fooding, the kitchen served pork belly from the Ferme de Russé, slow-cooked, then seared, with fresh nectarine and a nectarine vinaigrette. A line-caught meagre fillet followed, finished in the oven with a citrus butter and a broad bean cream, with chard and haricots verts. Dessert was roasted apricot with peach sorbet, shortbread and lemon cream.
The dining room has exposed stone walls and light wood furniture in a stone building on the Loire's banks. In warm weather, the shaded courtyard with Fermob seating is the place to sit. Hélène Guibrunet, the sommelier, puts as much care into the wine list as into the food, with a focus on natural wines and a wine cellar.
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In this renovated stone building on the banks of the Loire River, there’s not just exposed stone walls, light wood furniture and a sublime shady courtyard with Fermob seating out back. There’s also (and most importantly) Hélène Guibrunet, the sommelier, and Romain Butet, her chef husband, who take as much care with the wines as they do the cuisine. The day we went for lunch, the kitchen had plenty of verve: pork belly from the Ferme de Russé, slow-cooked in the oven and then seared, paired with fresh nectarine and nectarine vinaigrette, plus an oven-roasted onion drizzled in sage butter. What came next? Magnificent line-caught meagre fillet dried in salt and seared skin-side down, before being finished in the oven, with thick, pearly meat, all bathed in a citrus butter and a broad bean cream, covered in herbs, edible flowers and locally grown green vegetables (chard, pointy cabbage, zucchini, haricots verts); and to round out the meal, a seasonal dessert that was as simple as it was delicious – roasted apricot, peach sorbet, shortbread and lemon cream. // Larosé
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