Located midway between the château and the railway station, this restaurant serves a tried-and-true French menu. Examples include filet of sandre cooked in Loire Valley wine; entrecôte of beef marinated in red Bourgueil wine; filet of skate (stingray) with Roquefort sauce; and succulent roasted duckling stuffed with homemade foie gras. The salmon-and-gray-colored dining room is formal, with Louis XVI furniture and glittering chandeliers.
