Bernard Robin has chosen to show- case his culinary creations in this picturesque residence near the Loire châteaux. Robin's «anguille de Loire fumée, copeaux de foie gras de canard à la croque au sel» and «géline de Touraine rôtie à la broche et truffée sous la peau» are veritable masterpieces, while the «lièvre à la royale» is simply sublime. The cellar is a treasure trove of local vintages, the service is impeccable and the hospitality unparalleled.