Pascal Favre d'Anne's two-starred restaurant sits on the quai overlooking the Maine River, a short walk from the château. The cooking is rooted in Loire Valley products — local fish, game, foie gras, and the cheeses and wines of Anjou — presented with precision and without the self-consciousness that often accompanies restaurants at this level.
The lunch menu is significantly better value than dinner and represents one of the more affordable ways to eat at two-star level in France. The wine list is Loire-focused and thoughtfully put together, with good picks from Savennières and Chinon alongside the more obvious Muscadet. Book at least a week ahead for weekend evenings.