Villa Mon Rêve

Description:

• This restaurant, in a stone-sided 19th-century villa built by a prosperous producer of fruits and vegetables, is in a .4-hectare (1-acre) garden awash with roses in summer. Chef Gérard Ryngel's repertoire includes regional specialties and his own creations: wild duck with Bourgueil wine sauce, sandre (fish) from the Loire with beurre blanc, frogs' legs sautéed in white wine, and gazpacho studded with chunks of lobster. An unusual dish is roasted duckling with caramelized muscadet wine. The wine list features more than 40 local choices.

• © Frommer's 2012