With the help of his wife, Emmanuelle, and a highly dedicated team in the dining room, Thierry Joubert's talent is expressed to the full with market-fresh ingredients.
Always true to the seasons, he continually revisits his classics and prepares regional, sea and river produce with respect and skill, as can be seen in his langoustine ravioli or his gigot of monkfish with Touraine saffron.
A well developed wine list is a chance to match this generous and inventive cuisine with some great vintages. A welcome break at the riverside.