Superb, historic Relais & Châteaux in the heart of the old village, a beautiful stone residence with supreme comfort. The cuisine is in keeping with the setting, and can be enjoyed on the terrace or in the pretty dining room. The chef makes the most of noble products, such as swordfish carpaccio, roasted st. Pierre with capers, Verzini pigeon legs with escabeche and pan-fried figs, mango parfait glacé with yuzu granita.
Mickael Berthiaud Chef
