The Arch of Meslay

The encounter of the land and the sea.
Ludovic Launay combines his native Brittany and Touraine. He created Bouillabaisse à la Tourangelle, with red mullet, monkfish, rockfish, rillons, andouillette and a saffron sauce in wonderful harmony. The chef exclusively serves food made on the premises with an emphasis on local and seasonal ingredients. The sauces are made with care, as can be seen in the fried round of veal with a veal and ginger reduction gravy.
The desserts are just as subtle and are well worth the visit, such as the crispy biscuits with almonds, salted butter and fruits. The kitchen is open onto the dining room and the decor recently updated, helping to add a warm and contemporary touch.