At this former coaching inn, you can enjoy the modern cuisine of chef Jean-François Beauduin, who learned his trade in Michelin-starred restaurants. His tempting menu abounds with wonderfully indulgent treats, which does not preclude finesse – the warm duck and foie gras pâté, shredded Brussels sprouts and langoustine sauce is a case in point. Seasonal and local ingredients are de rigueur. Note the selection of more traditional dishes, such as beuchelle tourangelle (creamed kidneys and sweetbreads). Charming service courtesy of the chef's wife, in a delightfully rustic setting. The pleasant terrace in the shade of mulberry trees is a real highlight.