Bernard Robin has chosen to showcase his culinary creations in this picturesque residence near the Loire châteaux. Robin’s «le noir et blanc maugé de sole au caviar, fine gaufre de pommes de terre» 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.