Logis Hôtel Le Saint Georges

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.

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…

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.

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.

In a modern interior, this restaurant puts local ingredients centre stage. On sunny days, on the peaceful patio, you will make the connection between the name of this place and its namesake, the Roman general Lucullus, renowned for his lavish dining table. The flavoursome dishes, such as Anjou quail roasted whole, with confit legs, burnt corn purée and royal sauce, are beautifully presented.