Cellar and restaurant, this half-country, half-bohemian address has a refreshingly up-to-the-minute focus on terroir and ethics, promoting local produce, short circuits and organic cuisine. The chef's dishes are rather original, revealing some rather personal combinations, such as a dense use of flowers and other herbs in a seed salad, a lamb confit with pastis, a brioche with walnuts and honey, and a Roquefort ice cream. Fair prices. Nice cellar of local wines and beers.
Chef
