"All of the vegetables at this small, modern French spot in the town of Blois come from within 12 miles, the meat is all from the Loire region, and the wine list includes bottles from the restaurant’s own backyard. Expect a tight menu that changes weekly based on what produce is at its peak, like autumn butternut squash with duck breast or a summery cucumber gazpacho with bonito and a blanket of fresh herbs and pickled cherries." - Sophie Friedman
