The chef of this establishment on the banks of the Loire trained with the Meilleur family at La Bouitte, and Au Rendez-vous des Pêcheurs, in Blois. Tristan Robreau chooses his suppliers carefully, and delivers fusion cuisine inspired by his travels in Asia. It has a well-formed culinary identity, for example, dried trout soba, Thai garlic; turbot cardamom, red endive. Terrific quality ingredients, confident technique and arresting flavours. This is balanced cuisine that continues to deliver on its promise: Le Lièvre Gourmand is still the best restaurant in town.