In addition to Stéphane Gravouille's plates, we also come here for the exceptional setting, that of a 19th-century manor house, overgrown with ivy, and with the interior almost preserved as such. The furnishings and paintwork have been slightly renewed, to give the place a little more life, but the journey remains pleasant and continues on to the plate with great success. The Bord de Loire menu is a sure bet, with classics such as Provençal-style frogs' legs, semi-cooked foie gras, fresh fish with beurre blanc and elegant lemon sablé. Friendly service.