The best hotels Bonneval

Murielle and Eric Leluc receive us in a th century manor house in an enchanting setting. The chef's cuisine, Franck Boespflug, has accents of the scattered land of distinction. It reveals itself in subtle notes through… the raviole of fumé frogs with smoked garlic and flat parsley grout, the filet perch pan at Guéméné's massive and the Beauce lentilles, and the veau-mélos of calf to the fruits of passion. A beautiful and daring blend of flavours. In the beautiful days, the terrace offers nature lovers, magnificent views over the lawns and groves.