Once the village inn, this restaurant has a focus on sustainability and biodiversity. At lunchtime, there is a simpler set menu, in which the chef, whose CV includes a stint at La Table de Marçay, serves tasty modern cuisine that showcases regional produce: Touraine white asparagus soup with pork; beef with mashed potatoes, meat jus and tarragon. At dinner, the chef exercises his liberty of expression to serve a more ambitious menu.