This hotel-restaurant is in an ideal location for anyone visiting the châteaux of the Loire. The original 18C farmhouse has been replaced by a modern building with a timber-panelled exterior. In a bucolic setting of forests and meadows, the establishment is run by an enterprising couple who work in tandem. The chef's cuisine gives pride of place to local ingredients (chanterelles, vegetables from the region, honey, Racan pigeon, Touraine pork etc). In the dishes, flavour and presentation are foremost, eg veal medallions, peas, rhubarb, chanterelles and veal jus: textures, aromas and flavours.