Under the gothic rib vaults of a former chapel (Saint Vincent, 16th century), you’ll find an atypical spot brimming with charm. Here, you’ll willingly commit a few capital sins in the form of a tenderloin of suckling pig, mousson of vanilla-infused celery, well-seasoned jus à l’arabica, or filet of duck, confit Jerusalem artichoke, conference pear poached in Chinon wine. All this before coveting the either aged or creamy three-cheese plate aux deux chocolats, black and ivory, and jivara chocolate tuile biscuit.
Duck confit ravioles and pan-fried foie gras, warm jelly with quince.
Loin of sea bass and tartare of oysters and chives, Savennières shellfish stock.
Tarte tatin banana and bourbon vanilla ice cream.
