Access for people with disabilities | Pets allowed
Style
Romantic
Budget(€)
Indicative price per person (excl. drinks)
60 to 130
Gault&Millau's review2026
On the edge of the old town, a building of contemporary architecture stands beside a moat, where beehives provide the honey used in the cuisine of a demanding chef. Xavier Giraudet puts his technique to work with top-quality produce, some from his own kitchen garden. Each plate is staged around two or three elements worked with extreme precision in cooking and reducing juices, with no need to add anything; sobriety and purity characterize this thickly smoked salmon, simply accompanied by a passion fruit, pink berry and dill chantilly, before a mushroom raviole whose perfumes flood the dish around a parsley vinaigrette and raw strips; the chicken and foie gras pastilla is finely crisp, with a few leaves of lamb's lettuce adding freshness; mounted on a marzipan base, Madagascar vanilla explodes in the mouth around a precisely measured rum ice cream; generous cuisine, from amuse-bouche to mignardises, including an astonishing marshmallow with basil and fir buds; sommelier Alexis Rodrigues Da Silva intelligently matches wines to each dish, being inexhaustible about his choices, which combine both well-known winemakers and others eager to rediscover old varieties.A talented chef close to the three toques, he also offers his expertise at affordable prices, in the bistro workshop adjoining the gourmet table.
Xavier Giraudet Chef
