If, by chance, you don't come across Janouille la Fripouille, the emblematic figure of this 13th-century bastide, on a street corner, we recommend that you get to know Estelle and Gilles Nardy, the minstrels of the kitchen. Gilles is at the piano, Estelle at the accordion between the kitchen and the dining room, always with a smile, a pleasant word and a touch of humor to brighten up the explanation of the dishes. Seasonality, local organic produce - everything is explained, and all that's left to do is to enjoy a soaring cuisine, full of freshness in which Gilles recites his scales. It can't be any other way, with two starters, two main courses and two desserts - a guarantee of freshness! Today's starter was a perfect egg, a siphon of organic alliance potatoes, cream of Carré D'Aurillac blue cheese and bread crumble, an original and fashionable dish, followed by a main course of skrei cod, risotto with IGP de Camargue rice, organic asparagus al dente, a fine achievement before the meringue with Tulakalum roasted almond emulsion and chocolate sorbet, a quality, gourmet dessert.