The brasserie of this hotel that has been tastefully refurbished from top to bottom, is set up in a space that is flooded with light through a beautiful glass roof and bay windows overlooking the swimming pool and grounds. The chef presents a menu that combines traditional dishes (e.g. pâté en croûte, egg mayonnaise, fish with beurre blanc sauce, Loire fish quenelle with crayfish bisque) with more modern recipes. We also like the attractive wine list with (very) reasonable prices, especially for the wines from the region.