"This centrally located eatery is always packed for both lunch and dinner—and with good reason. Here, British chef Dominic Quirke offers “neo-bistro cuisine,” mixing market-fresh produce and traditional French techniques with Asian, Italian, North African, and British Isles flavor. Rather than à la carte options, the restaurant offers two-, three-, and four-course menus at lunch and a six-course menu at dinner, with dishes changing weekly. All of this means that you can savor the Scottish langoustine with cucumbers, basil, and licorice, or the slow-cooked chicken with eggplant, carrots, and lemon, then return seven days later for an entirely new meal."
The Essential Guide to the Loire Valley
Photo courtesy of Pickles
