Jean-Marc Boyer, a true craftsman whose passion is unmistakable, draws his culinary inspiration from solitary walks in the surrounding hills. Aromatic herbs and wild garlic enhance colourful dishes that are rife with crisp, forthright flavours, such as wild asparagus with morels from the Montagne Noire, Banka trout with lomo bacon and sautéed broad beans or confit rhubarb with raspberries accompanied by rhubarb and Limousin cream cheese ice cream. He arranges everything into a single set menu, packed with surprises. The interior, designed by Régis Dho in a Japanese vein, provides the perfect foil to the chef's uncluttered culinary vision. This is a restaurant with a leisurely pace, so if you’re in a hurry, it might be best to come back when you have more time…