An amiable classic where the work is done conscientiously and diligently. Tourists and locals alike are at ease in the tranquil setting of a venerable 16th-century building that has been an inn for nearly three centuries. Jean-Joseph Ancel carries on the tradition with a professional cuisine with a regional vocation: homemade game terrine with sweet and sour quetsches, fish sauerkraut, bouchée à la reine, pork shank with five spices...