Jacques-Coeur

This tavern serves traditional bourgeois cuisine, though the food at Abbaye St-Ambroix is better. Although keeping the old name and atmosphere, Stephane Philippon has taken over this restaurant, changing the menu seasonally to take advantage of the best shopping at local markets. For an appetizer, you might try ravioli filled with langoustines or else an escalope of foie gras, followed by such mains as veal kidneys in Madeira sauce or roasted scallops n Noilly Prat. The desserts are homemade and tempting, and service is efficient. The featured wines include Quincy and Menetou-Salon, two excellent but not well-known regional vintages. Of the two medieval Gothic-style dining rooms, the one on the upper floor is more interesting, with exposed beams and plaster impressions of scallop shells on its ceiling (ca. 1947).

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