Suite familiale 2 chambres

This spot to the north of Nevers, once a roadside café, has been taken over by a pleasant young couple. The chef serves enjoyable traditional cuisine (roast monkfish, curry and lemongrass fumet, courgette and tomato tarte Tatin; chicken supreme, poultry liver and port stuffing), as well as a vegetarian set menu. In fine weather, make a beeline for the quiet terrace to the rear.

This rustic village house is the lair of Maud Millet, who conjures up stylish, flavoursome, signature cuisine that is entirely made from scratch – from the bread to the charcuterie made out of organic Gascony pigs raised by her hubbie, Benoît, who also lends a hand in the dining room. The focus is on cherry-picked local ingredients, e.g. courgette flower stuffed with pike and a jus of Loire crayfish. The couple champions authentic, hand-crafted cuisine presented in a single set menu and served in a warm, homely vibe. The epitome of a French country restaurant.