Hotel Du Parc

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.