Le Petit Serran, an 18C manor house located at the confluence of the River Maine and River Loire, is the elegant setting for this guest house. It is home to a restaurant, where diners come as much for the cuisine as for the charm of the location. Romain Zarazaga, a chef trained by Laurent Petit, Emmanuel Renaut and the Troisgros, serves a wonderful array of dishes that are perfectly in tune with the times. His masterful jus and sauces are another standout feature of his cooking – for example, line-caught sea bass confit accompanied by a butter-based fish stock with Domaine Mosse vermouth. The charcoal-grilled squab with a condiment of offal and a reduced elderflower syrup sauce – deep, flavourful and with a remarkable texture – is another culinary masterclass.