The restaurant :
Creative cooking from traditional recipes evolving in a contemporary style. Specialities..

Home-made leavened bread and organic flour supplied by Jean-Yves Guignard, appointed Best Craftsman in France, he owns la Minoterie du Coutelet baker’s store in Meung Sur Loire (45).
Seasonable fruit and vegetables from the  organic agriculture of our kitchen-garden (fertilizer made from the grass cuttings of the property)

                              
Our friendly consultants :
Bruno Pastorelli - Gérald Biremont