This Vexin inn, with its rustic setting and pleasant, gourmet dishes, is a regular favorite: foie gras mi-cuit "comme un vin chaud" with cocoa, almond and honey brioche; a chef's take on cotriade with squid ink blésotto and piquillo coulis, gambas, cuttlefish, sea bass, turbot and squid ink tuile; and, last but not least, a cocoa sphere topped with crème pâtissière, pear pieces preserved in pear brandy and salted butter caramel. Rather basic wine list, young, friendly staff. On the second floor, a room for receptions. In fine weather, a terrace overlooking the church.