Domus (Latin for "home") is presided over by a dream team of two chefs and a front-of-house manager who earned their stripes at Michelin-starred restaurants and high-quality bistros (the chefs met at La Table du Connétable in Chantilly). They take full advantage of seasonal ingredients and the produce of the Sologne region to whip up intriguing dishes: mackerel tarte fine with Orléans mustard; skate wing a la plancha, roasted pumpkin and caramelised squash seeds; figs poached in red wine, creamy zephyr.