At an age when some might be hanging up their aprons, chef Franck Gatefin continues as the driving force behind his establishment in Buzançais, not far from the Brenne Regional Nature Park. He is extremely particular when it comes to choosing his ingredients: he sources live freshwater fish, which he slaughters himself using the ikejime method, and relies on his regular gardener for organic vegetables; this botany enthusiast also grows over 150 aromatic herbs on his patio. Fish and vegetables obviously take pride of place in his beautifully presented dishes, which are testament to his commitment: oyster tartare and grapefruit sorbet; scallops, celeriac purée and a jus made with the scallop mantle and garden herbs. Cordial, attentive welcome and service in a contemporary interior.