Tristan Robreau, the chef of this establishment on the banks of the Loire trained with the Meilleur family at La Bouitte. Robreau chooses his suppliers carefully, and crafts his own personal take on fusion cuisine inspired by his travels in Asia. First-class ingredients and confident technique depict the culinary score. The single set menu, which can be fine-tuned to suit your taste and inclination, pairs an ingredient with a seasoning (examples: green curry with crab and tikka masala with squab).