The chef Christophe Duguin loves local and seasonal ingredients, including truffles from Marigny-Marmande and saffron from Preuilly-sur-Claise. He restores Touraine cuisine to its rightful place with regional produce, Loire fish, Touraine "Roi Rose" pork and poires tapées (a pear dessert).
Close by the Château de Chinon, in a welcoming setting, the Chapeau Rouge ("Red Hat") refers to the hats once worn by coachmen from the royal messenger service.