THE CHEF

Franck Gatefin’s cuisine is crafted from a palette of flavors drawn primarily from local sources and guided by a passion for vegetables, aromatic herbs, and edible flowers that add depth to the taste. The subtle and original pairings of vegetables and fruits with shellfish, fish, meats, and other savory animal ingredients harmonize like a masterfully composed, adventurous piece of music, designed to be shared with his guests. Nestled in the heart of the Indre Valley, Villedieu-sur-Indre enjoys a remarkable natural environment where wet meadows, woodlands, farmland, and waterways coexist. The town is home to rich biodiversity, particularly in the Prairie de Mehun and the natural areas bordering the Indre River, which serve as true refuges for numerous plant and animal species. This natural abundance also nourishes the local culinary identity. The valley’s fertile soil supports local agriculture, featuring market garden produce, seasonal fruits and vegetables, aromatic herbs, and products sourced through short supply chains. Local markets allow the chef to discover the flavors of Berry, complemented by iconic local specialties such as AOP goat cheeses, Berry green lentils, and even Sologne caviar from a little further afield. - Val de l’Indre-Brenne Community of Municipalities – Biodiversity Atlas - Indre Nature – Indre Flora and Fauna Observatory - Berry Province – Natural Heritage and Gastronomy of Berry