Paul Fontvieille presides over the kitchens here with the same enthusiasm and infectious good mood as ever. This passionate chef composes delicious and savvy dishes ranging from the creative, such as artisanal soba noodles made with buckwheat from Ariège in a fresh herb broth, to the more traditional, eg comforting veal axoa. Bag a table on the terrace, which boasts a breathtaking view over the verdant valley… you'll be in seventh heaven!