It was in this inn on the banks of the River Loire that Clémence Lefeuvre invented beurre blanc sauce around 1890. Young chef Philippe Maizières, assisted front of house by Adrien Bovière, is now breathing new life into this current iteration of the restaurant. The chef, who trained with Jean-François Piège at Le Parc Les Crayères and Clos des Sens, has created a short, accessible menu rooted in the Loire. On this particular occasion, a superb fillet of hake with crispy skin and pearly flesh was paired with a medley of cauliflower and a well-balanced beurre blanc sauce with shallots.