Chef Cédric Denaux works his magic in this elegant Directoire château (1835), whose terrace overlooks the Bourbon countryside. His creative and seasonal cooking prominently features plant-based and of course seasonal ingredients. He uses home-grown aromatic herbs, plants and vegetables from the château garden, paired with top-drawer ingredients. The memory of his Roscoff monkfish, dashi stock, marigold petals and purple basil lingers with us still.