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A converted barn in the Loire Valley still shows its raftered bones, which makes a fine backdrop for a Michelin-starred tasting menu that takes itself seriously without making you feel the same pressure. The chef runs a set multi-course format with precise sauces and garden-herb garnishes, while the sommelier, who also runs the room, steers wine choices with the confidence of someone who actually knows the cellar.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to put on record.
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