Jacques-Coeur

Frommer's Review

This tavern serves traditional bourgeois cuisine, though the food at Abbaye St-Ambroix is better. Specialties include veal kidneys berrichonne, frogs' legs sautéed with herbs, scallops à la façon (with a concasse [purée] of tomatoes, snail-flavored butter, and onion beignets), fresh filets of mackerel marinated in white wine, and chicken en barbouille (with a sauce made of wine and blood). 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).

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.