Jean-Claude Rigollet's tufa-stone 18th-century restaurant by the Vienne River is the finest in Chinon. Specialties served in the Renaissance-style dining room include crayfish salad, snails in garlic, jellied rabbit, sandre (pike-perch) with butter sauce, and braised oxtail in red wine. Note that there were plans to sell the restaurant at this writing, and its future appears uncertain.
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