Le Bout Du Monde

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.

The couple at the head of this pleasant inn in a small village near Valençay can be relied upon to whip up amazing food; everything is homemade and the chef favours regional ingredients to concoct his delicate, toothsome recipes. Served in a charming rustic interior or alfresco on the flower-decked terrace in fine weather. The establishment’s success and excellent value for money mean that bookings are essential.

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.

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 Adam Blondeau is a trained pastry chef originally from Châteauroux. After time abroad and having garnered valuable experience in some of the world's top kitchens, he is now back on home turf. He may be young, but he already has several strings to his bow: skilled at fermenting (eg pickles), using herbs grown in his own garden, and playfully referencing the terroir. He doesn't cut corners when it comes to the quality of the ingredients in his pared-down dishes, a case in point being his Chambord venison. His cooking is ingredient-led, right down to single-ingredient dishes.

A father-and-son team is behind this brasserie-style restaurant with a smart, polished interior and a hint of Scandinavian flair. The father is a seasoned professional who has been cooking since he was 15 (his CV includes the Grand Hôtel du Lion d'Or in Romorantin and the Domaine des Dryades); his son provides enthusiastic service front of house. Farm produce and fish from Brittany are elevated by the sure touch of the chef: pan-fried snails and octopus, root vegetables and black garlic jus; sesame and dried lime biscuit, crumble with toasted sesame oil.

In the heart of the old town, this contemporary restaurant is run with appealing energy by a young chef who gives free rein to his inspiration, resulting in a delicious and eclectic culinary experience for diners. Indeed, influences from far and wide come together on a menu that is regularly renewed according to the seasons and the market; there are plenty of dishes for sharing. The restaurant also boasts a great selection of cocktails and a short wine list including a good choice of wines by the glass.