Le Petit Cochon chambre d` hotes

It may take a little getting to, but this family-run restaurant set in the countryside is a real treat! Fabrice and Clément Dallais, representing the third and fourth generations, create dishes with a modern outlook. Theirs is tasty, festive fare that is deeply rooted in the local land – for example, Racan chicken and pigeon, Géline de Touraine (heirloom poultry), offal and game, organic vegetables from market gardeners, and pike. Tuck into their surprise set menus in an immaculate contemporary setting. Remarkable wine list and judicious recommendations from the sommelier.

Talented pair Emilie and Thomas Fournier have thrown themselves wholeheartedly into running this charming inn hidden deep in the Vienne, which gives pride of place to local producers. The delicious dishes are artfully plated and are good value for money. For example: asparagus and duck confit, served with a warm vinaigrette, or their version of devilled egg – flavoured with wild garlic. Well worth the detour.

Housed in an inviting building in the heart of the village of Montamisé, this welcoming restaurant continues to polish its concept. Ludovic Dumont's purposely creative approach is primarily focused on fish and seafood and vegetables, using which he devises multi-course blind menus that are aligned with the seasons. The space is intimate, bright and spruce, and the service is very cordial. There are three welcoming gîtes to extend your stay here.

This quiet restaurant on the outskirts of Châtellerault features a minimalist decor in a palette of sandy hues. In the kitchen, Richard Robe demonstrates his experience – his perfectly balanced dishes reveal strong technical skills: crispy tempura frogs' legs, home-made ketchup and herb pesto; free-range chicken grilled flat on the yakitori barbecue, served with sauce diable; vanilla and buckwheat caramel millefeuille. Generous food that exudes sincerity.

Not far from Poitiers, Château de Dissay, a beautifully curated 15C stately home, now a charming hotel, has transformed one of its elegant saloons decked in parquet floors and ceiling mouldings into a dining area. The modern graphic culinary score finds its roots in pedigree bourgeois recipes and sings an ode to premium produce such as cèpes, langoustine, free-range guinea fowl, Bourbon vanilla. Sauces and jus packed in flavour add a kick, illustrated by turbot confit in mussels and a saffron sauce. Bistronomic menu at the start of the week and at lunchtime.

The son and grandson of restaurateurs, Sébastien Boireau had embarked on a different career before ultimately following in the family footsteps. When his culinary vocation called, he opened this restaurant with an elegant little shopfront in the city centre. Here, he has created a refined dining room (wooden seats with cream leather cushions, white walls, mirrors framed by plants). His cuisine is fresh and modern, and as pared back as the decor: scallop carpaccio; veal fillet, carrot mousseline, blood orange jus…

Marc Paluszka and Alexandra Vincent have breathed new life into these premises, previously La Chênaie, long run by André Chenu. The couple has transformed this local institution without betraying its spirit. In the kitchen, local sourcing – suppliers are mentioned during service – underpins a small, clear and precise menu. This modern cuisine is dotted with Brazilian accents (a nod to the chef's origins), as evidenced by the cachaça in the baba.