Chef Philippe Maizières is breathing new life into this inn on the banks of the River Loire, where Clémence Lefeuvre invented the beurre blanc sauce back in 1890. Maizières, who trained with Jean-François Piège at Le Parc Les Crayères and Clos des Sens, signs a concise, legible score rooted in the Loire. An example: fish of the day, courgette spaghetti, carrots, fresh almonds and a… beurre blanc sauce.