Château de Curzay

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…

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.

Tucked away in the Gâtine Poitevine region, this restaurant is a real find, so don't be put off by the inconspicuous-looking façade. Enter this contemporary bistro run by a couple who took an unusual path to get here: Benoît de Dreuille, from Auvergne, who studied at the Beaux-Arts in Brussels before honing his culinary skills in France and Belgium, and Margaux Voguet, a Parisian with a degree in art history and archaeology, who is in charge of service and wine. He cooks up delicious dishes using fresh, local produce – egg, courgette and capers; pork, aubergine and garlic. It's down to earth,

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.

One can't help but fall under the spell of this fine lock - keeper's house, which stands in the bucolic setting on the banks of the Sèvre. An enchanting environment, but that doesn't eclipse the main focus, which is the chef's meticulous and well - calibrated cooking. Ingredients are top notch and enhanced without frills. A real pleasure.

The setting – a glass-paned box flanked by a terrace looking out over the greenery – is modern and elegant. David Seguin's inventive menu is devised around high-quality ingredients. The cooking is flawless, the plating exquisite and the flavours well balanced, a case in point being the langoustine and scallop boudin with samphire, celery and bisque.