Having taken over this venerable Abbaye inn, Jérémy and Camille have turned it into a lively, welcoming place, showcasing local produce in the best possible way. The chef works diligently to create a small, seasonal menu at affordable prices, with perfect eggs with mushrooms, roast supreme free-range poultry and leg confit with carrots and chanterelles, and chocolate mousse with salted butter caramel. Owners' cellar with a small selection by the glass.
Chef
