The restaurant stands in the courtyard it shares with an appart'hotel. Its exposed stone walls, marble floor, decorative fireplace and modern features such as atelier-style glass partitions and wooden screens lend it a cosy atmosphere. It is run by a couple – both originally from these parts – who decided to set up shop here on the premises of the hotel that belonged to the chef's mother. The food is a success: shiitake medley, smoked streaky bacon, parmesan sablé; veal, chorizo cromesquis, gravy, fregola sarda and parsnip cream; crispy cinnamon arlette biscuits, light passion fruit and jasmine mousse and an excellent mango sorbet. The breads, ice creams and sorbets – all delicious – are made in-house by the chef, who, recognisable by her chef jacket, also joins in with serving.