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 over 150 aromatic herbs on the patio. Fish and vegetables obviously take pride of place in his beautifully plated dishes, which bear witness to his philosophy. Cordial, attentive welcome.