Assisted front of house by sommelier Océane (his partner), Clément Dumont has turned this inn not far from the royal citadel into an authentic bolthole for food lovers. This young chef from the region has some solid experience and a love for plants and the seasons; an inspired technician, he creates innovative, at times bold cuisine (such as Jerusalem artichoke, oyster and coffee starter), which draws its inspiration from the local terroir: Loire poultry and fish, goat's cheese, vegetables from his own garden, and the herbs picked by small-scale grower, Juliette Krier. Pleasant terrace shaded by wisteria.