Opéra

This Italian chef has set up shop in a chic, refined restaurant slightly outside the town centre. Vasco Baldisserotto has worked in three-star restaurants in Italy, as well as with the Bras family both at the Musée Soulages and at their flagship parent establishment in Laguiole. Now flying solo, he signs a pedigree Gallic score, albeit tinged with Italian influences, particularly from his native Venetian region. Familiar with the finest produce, he painstakingly sources and selects only the best: tajarin pasta with Piedmont hazelnuts, snails and parsley; Aveyron veal with anchovies and parmesan… The menus celebrate the seasons and his suppliers on whom he frequently shines the spotlight.