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At an age where some might be hanging up their apron, chef Franck Gatefin is as enthusiastic as ever in his establishment a few kilometres outside Châteauroux. Extremely particular about the source of his ingredients, he prepares the freshwater fish himself in line with the ikejime method, the organic veg comes from his ‘official’ gardener and, a keen botanist too, he grows over 150 aromatic herbs in his courtyard-terrace. Fish and veggies obviously take the limelight in the exquisitely presented dishes in line with this ethos: egg soufflé with parsley pesto; poultry with orange-flavoured caramelised endive. Charming, attentive welcome and service in a contemporary interior.