Treat yourself to a gourmet interlude in this establishment on the village high street. Chef, Matthieu Omont crafts masterful, boldly creative cuisine, to be enjoyed in a spruce modern setting. A champion of Bourbonnais produce, he also works with top-drawer seafood: fillet of whiting in a crust of cèpes, langoustine cream and risotto of Vernusse pleurote mushrooms, followed by a rum-flavoured raisin pannacotta, finely diced granny smith apples, a pear sorbet and a Piattelli-flavoured emulsion. Comfortable rooms, ideal for an overnight stay.