La Rameaudière
1320

Here, classicism reigns supreme, much to the delight of those nostalgic for traditional home cooking. Homemade goose foie gras, cassolette of snails and wild mushrooms, European lobster fricassee with morel mushrooms or duck breast with raspberry vinegar: the team led by the colourful chef and owner Daniel Rameau works hard in the kitchen to uphold the tradition. The discreet and attentive service provided by a team of waiters who seem to be part of the furniture is particularly noteworthy, as is the pretty garden terrace that is a draw when the weather is fine.