Michaël Arnoult, who trained with Emmanuel Renaut, has transformed this inn overlooking the hilly vineyards and the Rhone Valley into a culinary gem. His modus operandi revolves around fresh ingredients and respect for those who cultivated them, so choosing local producers, getting to know and working alongside them take pride of place for Arnoult. Game, green asparagus, suckling lamb, trout or Arctic char... the chef’s high standards are mirrored in the food. If we had to pick an iconic dish, it might be the jellied tartare of crayfish, served with a foamy butter of mandarin and sweet marigold and paired with a subtle jus of the shells that is sheer, unadulterated bliss! The refined interior overlooking the valley reflects the chef's cuisine and credo. Should you wish to linger, book one of six comfortable guestrooms just a short distance from the restaurant.