Bernard Robin is an outgoing chef who is passionate about the produce and wines of the Loire, surrounding himself by the best regional producers to concoct recipes that follow the seasons: the four seasons of the year but also the hunting season, when those in the know flock to enjoy his traditional wild boar stew or his Royal Hare recipe. But Bernard’s talent is not limited to game, as anyone who has tasted his sole with caviar dish served with a delicate potato waffle, will be able to testify… This is an excellent restaurant close to the Chateau de Chambord, the most magnificent of the Loire Castles.