David Coisman adds his generous, committed signature to regional produce. The spotlight is on local, familiar ingredients, courtesy of flawless technique and savvy side dishes. In a restored barn of the family farm (1800), you will dig into a Bib Gourmand menu that is read out loud and which is deliciously sensibly priced, both at lunchtime and the evening. Vitello tonnato with tuna marinated in soy or lacquered pigeon with a crispy dumpling of thigh meat and an incredible blackcurrant-laced jus. Exuberant, authentic, spot-on cuisine. Prolong the experience and book a room in the hotel of the same establishment and explore the lovely surrounding countryside.