Where the Auberge du Mail once stood, Laurène and Stéphane welcome us to a century-old building in the heart of the village. Naturalness and the promotion of Touraine's terroir are at the heart of this committed chef's approach. Vegetables feature prominently on the menu, with starters such as braised endive with apple juice, soy cream with blue cheese, natto and smoked tofu. The combinations are off the beaten track, and the plates are well-balanced, like the financier petit épeautre et noisette, crème diplomate à l'aspérule odorante, petit épeautre ice cream and petit épeautre soufflé. As for the cellar, we're staying in the region with some fine discoveries.
Petit Épeautre Hazelnut Financier, sweet woodruff and hazelnut praline crème diplomate
and hazelnut praline, petit épeautre ice cream, roasted petit épeautre koji coulis
spelt koji coulis
€12
Candied pear in green shiso syrup, quercus chickpea cake,
quercus mousse, chickpea miso cream, miso ice cream and shiso pear coulis
pear shiso coulis
€12