Joan and Vincent have taken over this beautiful village house and, with their young team, have turned it into an open table and a lively bistro, which doesn't mean cheap cuisine - quite the opposite. To put it simply, there's a single evening menu with cheese and coffee, but a choice of starters and main courses. A toque for the vitello tonnato, the half pigeon, classic and effective with a full-bodied jus, or the sea bass filet with bouillabaisse jus.