The former coaching inn has been modernized over the years, but still retains the allure of a half-timbered village house, welcoming and sincere. On the menu, you'll have to weave in and out of the modernist offerings, but you'll still find a good corner of amiable tradition, and that's the best of the place: cassolette of snails, foie gras with pommeau, trout from the vivier with almonds, fricassee of veal kidney with good cider from the Gentilhommière in Osmoy. And the neufchâtel, obviously farmhouse, makes a fine conclusion.