花园酒店

Assisted front of house by sommelier Océane (his partner), Clément Dumont, a young chef from the region with some solid experience, has made this restaurant not far from the Royal Citadel the new place to be. An inspired technician with a love of plants and the seasons, he cooks up creative, at times bold cuisine that is inspired by the village, Loire poultry and fish, and of course the goat's cheese, vegetables from his own kitchen garden, and herbs picked by small-scale grower Juliette Krier. One example is the starter based on white asparagus from the Richelais area, preserved egg yolk, eld

Chef Pierre Drouineau, who hails from Sarthe (near Le Mans), runs this restaurant at the entrance to an attractive fortified priory, the jewel in the crown of this charming country village. Both the setting and the food are a delight, thanks in particular to the wealth of local ingredients: Touraine lentils, spelt from Manthelan, strawberries from Chouzé-sur-Loire. Think modern bistro cuisine, simple and flavoursome, in the form of dishes such as fillet of duck, roasted crisps, new potatoes from Louans and carrot ketchup – a creation that is packed with distinct flavours.

Having settled in his native region after several years spent in high - end Parisian establishments, Christophe Marchais is bringing a dose of culinary flair to Châteauroux. He prepares tasty and creative dishes, inspired by a building steeped in history. The best restaurant in the city.

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 Brenne Regional Nature Park, chef Franck Gatefin continues his gourmet peregrinations with special attention given to the cherry-picked ingredients. He sources live freshwater fish, which he prepares using the ikejime method and relies on his regular gardener for organic veg. This fan of botany also grows his own aromatic herbs. Fish and vegetables obviously take pride of place in his beautifully plated dishes, which bear witness to his philosophy. Cordial, attentive welcome.

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.

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.