The lord of the manor, who now owns this beautiful 17C inn, has entrusted the kitchens to chef Élisabeth Passédat. She may have worked abroad for many years, but she hasn't forgotten her French classics – pan-fried foie gras, pâté en croûte with Houdan poultry, veal sweetbreads, tournedos Rossini-style Charolais beef. She puts a modern spin on these dishes, blending them with seasonal ingredients and drawing inspiration from France's terroirs. In this way, she comes up with creations such as monkfish and spaetzle, Normandy cider velouté, or ravioli with mushrooms, Morbier cheese and a vin jaune emulsion.