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Today

This XIXth century inn carries on the tradition of presenting local Berrichon dishes but with a more contemporary  interpretation in the 4 hands of Alain Nonnet, Master Chef of France, and Jean-Jacques Daumy, Young Restaurateur of Europe.

With Nicole and Isabelle, their wives, they made of this restaurant a veritable institution in the county. Taste the cream of green lentils with truffles, the tournedos of lobster in fine gravy, the apple raviolis in apricot purée... and the cellar, it is outstanding!!

Prolong this gastronomical experience with a stay at the hotel with its 22 rooms, each unique, just 100 metres away at the corner of the street...