L'Abrejou

Frédéric Doucet's restaurant is a creative and exciting take on established ideas of terroir and tradition. The son of bistro owners, he was born into the business, and cut his teeth in the kitchens of some of the greats, from Pierre Orsi and Paul Bocuse to the prestigious Maison Troisgros. In his premises nestled in the heart of a village with pointed towers and weathered roofs, the chef breaks it down for diners: nothing but fine ingredients from Saône-et-Loire (including Charolais beef, snails, pike and goat's cheese), prepared with rigorously applied classical techniques that do not exclud

Set on the banks of the Loire, this inn, refurbished in a tasteful modern vein, is the bolthole of Marie and Fabien Raux (born in northern France, the chef’s eclectic career has taken him to fine establishments from Morocco to Alsace). The chef crafts dishes in the zeitgeist, curated into a single set menu and starring seasonal produce. The vegetables come straight from the nearly 5 acres of garden and orchard that supply 90% of the restaurant’s needs, even in winter! The remainder is sourced from a handful of local producers: Loire zander, lamb, rabbit… Everything tastes of something in this

(Temporarily closed) In a stylish Napoleon III mansion in the heart of Vichy, a UNESCO World Heritage Site, Jacques Decoret rolls out his inventive repertory founded on local country produce. He is surrounded by his family (Martine, his wife, in the front of house and his sons in the kitchen: Alexis, savoury chef and Antoine, pastry chef). The score is decidedly surf and turf-centric: cubes of langoustine tails, lentils from the Quatre Vents farm, creamy stock and red butter; roast fillet of lamb, seaweed-spiked Charroux mustard and Cancale oyster seasoning. Finish your meal with the incredibl

In this 16C château, where period terracotta floor tiles meet stone fireplaces, chef Julien Laval – who previously worked at Restaurant Serge Vieira in Chaudes-Aigues and was a finalist in the French Dessert Championship – is truly coming into his own. His indulgent modern dishes combine top-notch ingredients with a judicious use of international details, and are meticulously presented – take, for example, the foie gras terrine topped with a green tea and hibiscus jelly, served with lychee chutney in kumquat vinegar, or the Dombes duckling prepared two ways: cooked whole and pastilla, accompan

Set in a small village deep in the Charolais countryside, Jeanne-Louise and Kevin (J+K) jointly craft cuisine that is very much in tune with the times, with the occasional nods to Italy. Painstakingly selected ingredients with a soft spot for vegetables: for example, a line-fished, chunky fillet of cod, spring veggies and a stock of Burgundy miso; apple clafoutis served with whipped vanilla-laced chantilly cream. Jaw-dropping lineup of pre- and post-dinner beverages, including a few gems from Italy’s vineyards.

On the banks of the River Loire, this restaurant is run by a local chef, whose trademark is delicious market-fresh cuisine. He serves an affordable set menu at lunchtime and a more elaborate monthly set menu. He carefully sources his ingredients, giving local produce pride of place: foie gras from Domaine de Limagne, trout caught in the Oron, beef from a farmer-butcher in Renaison, Roanne saffron and organic vegetables from Arfeuilles. A lovely cheese trolley is presented in the dining room.

You are sure to feel right at home in this charming stone-built inn set in a picturesque little wine-growing village. In a chic and cosy setting, the surprise set menu (only the ingredients are listed) stars seasonal produce, which are presented in carefully crafted dishes. This skilfully prepared and delicious cuisine is classic at first glance, but often scattered with unorthodox notes (Japanese chilli condiment, Maury-chocolate sauce etc). There are a few comfortable guestrooms for overnight stays.