It might not look very special from the outside, which helps keep away the masses; however, inside the Golden Eagle, you’ll find one of the central Loire's best value gastronomic restaurants. After training under top chefs around France, Simon Desiles uses his culinary prowess on his own inventive dishes like trout with summer squash and earl grey tea jus and veal carpaccio with Crouzilles lentils and red pepper chutney. Guests can choose to enjoy these in the classy dining room with wooden-beamed ceilings or in the verdant terrace in the walled garden.