What you'd expect from a fine bistro: a chef's touch (Johan Thyriot is in charge of general operations with his chef Anthony) in a beautiful location, a renovated building overlooking the park and the bastide, with a simple offering that knows how to renew itself. The result is well worth a chef's hat, with well-focused menus at €39 and €53: pleasant marinated Ardèche trout with cabbage pickles and blinis, well-cooked veal loin, eggplant confit and crushed tomato with garlic and Nyons olive jus, pistachio apricot sorbet macaroon. Impeccable service, suggestions for mature meats, wines from the estate and other valley wines.