The house is superb, with its vaulted door and large local stone. The restaurant is appetizing, and lives up to its promise with travelers' dishes based on local ingredients and referenced producers, such as Pierrot's cheese maker. Homemade confit and cassoulet, IGP Southwest duck breast and Limousin pig in a modest, family-style dining room, the menu takes care of the disorientation: "Vamos à Tulum" with corn tacos and mushroom ceviche, "cochon samba do Brasil" with cassava farofa and banana ketchup, "confit de canard à Bangkok" with pad thai sauce and banoffee for dessert.
Chef
