Since opening in 2016, talented young chef Delphine Rémy has been earning enthusiastic reviews for cuisine she describes as française, locale et fraîche (French, local and fresh). Her flagship dish is tender Rouge des Prés boeuf (beef) served with beurre noisette (hazelnut-coloured butter sauce made with drippings and spices). For dessert, try the orange cake generously doused with triple sec.
The wall murals of the four seasons in Saumur date from around 1920; an early-20th-century spiral staircase leads upstairs to a second dining room. Has a Facebook page. Situated right behind the theatre.