Sit out on the pleasant terrace set up in the garden, on the banks of the River Vègre, and treat yourself to a fine dining interlude courtesy of the chef's cooking, which is always in touch with the seasons. The contemporary dishes, which are deliberate and meticulous, make use of the finest local ingredients, including supreme of Loué chicken stuffed with onions and morel mushrooms, first-harvest vegetables and a creamy poultry jus. La Table du Coq, the hotel's second restaurant, serves simpler fare.