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Ezia, restaurant & hotel
17 rue de Chambord
41350 Montlivault

+33 (0)2 54 20 62 30


Sunday and monday            Closed
Tuesday to saturday            noon to 1:30pm – 7pm to 9pm

Hotel open tuesday, wednesday, thursday, friday, saturday and sunday morning only for breakfast

The renewal of an
essential place

We wanted this house to reflect our image: a simple and warm welcome, in a sober and modern setting. We offer you a cuisine inspired by the Loire region and the Nantes area. The treasures of the Guérande coast and the richness of the Sologne region are combined in our constantly changing menu.

The chef

Born in the parisian region and from a family native from the Guérande coast, Chef Nicolas Aubry offers a cuisine that is as close as possible to the product and the producers.

After studying at Ferrandi-Paris, he trained with Patrice Hardy at La Truffe Noire and Eric Fréchon at the Bristol, before meeting Christophe Hay in the kitchens of the Hôtel de Sers. This one offered him the opportunity to assist him for the opening of the restaurant La Maison d’à Côté in 2014.

After a first Michelin star in 2015 and a second in 2018, Nicolas became executive chef for Christophe Hay’s restaurants. After 8 years of collaboration, he leave the nest and takes over La Maison d’à Côté under a new brand: Ezia. He creates this new story in his own image, with benevolence and creativity alongside his wife, Laura.

We work with producers who share our values and our commitments. We work with producers who share our values and our commitments.


Terre Ligérienne
Available only for lunch from tuesday to friday

Célestine’s egg, watercress velouté

Fish or meat (depending on availability), Isabelle’s vegetables

Farm cheeses selection   SUPPLEMENT 7 €

Fig, vanilla ice cream, arlette

38 €

Terre Saline


Brittany oyster no. 1, raw cream from Croc du Merle, shallot
Tuna from our coast, crapaudine beetroots, lovage

Whiting confit with butter, spinach, lemon sabayon
Roasted saddle of lamb, kohlrabi, Indonesian pepper
Pigeon, kohlrabi, Indonesian pepper                                      SUPPLEMENT 10 €

Cheeses from Croc du Merle matured
 and light mousse, herbs sorbet                                                SUPPLEMENT 7 €

Apple, flax praliné, cider gel, pollen

58 €

Terres d’Union


Brittany oyster no. 1, raw cream from Croc du Merle, shallot
Braised endive, turkey oyster confit, creamy foie gras

Parsley roots, shellfish from Croisic, poulette sauce
Whiting confit with butter, marrows, sea asparagus, vin jaune sauce
Black Angus beef, potatoes, anchovies, Cheverny sauce

Cheeses from Croc du Merle matured and light mousse, herbs sorbet
Chocolate Tanzania origin, pear, hazelnuts praline

78 €