Côté Jardin

On the left bank of the Loire on the road to Bourges, the breeze comes as much from the river as from the stringently selected fresh ingredients! The kitchen is supplied by a local market gardener who grows over 300 varieties of fruit, veg and herbs. A native of Maubeuge, chef Arnaud Billard, who has a soft spot for fish, signs tasty market cuisine, oozing with subtle combinations of ingredients. Examples include flawlessly cooked John Dory, paired with a silky vanilla-flavoured sauce on a bed of slowly cooked leeks.

• Ingredient supply built around a single local market gardener with 300+ varieties
• Precise market cooking with subtle citrus-led pairings
• Fish-forward menu with light Asian touches

• Market vegetables, fruits and aromatics (300+ varieties via a local grower)
• Citrus
• Fish and shellfish
• Scallops
• Leeks
• Yuzukosho (yuzu and chilli paste)

A one-star, market-led dining room on the Loire in Gien, where chef Arnaud Billard builds precise, modern plates around a local grower supplying hundreds of vegetables, fruits and aromatics. The cooking favours clean structure and subtle pairings, with a noticeable love of citrus and a light Asian accent. The menu is often fish-forward, a signature example being scallops on leeks with a punchy yuzukosho sauce.