Michaël Arnoult, who was sous-chef to Emmanuel Renaut, has transformed this place overlooking the hilly vineyards and the Rhone Valley into a veritable corner of paradise. His modus operandi: using fresh ingredients and respecting those who cultivated them. Choosing local producers, getting to know them and collaborating with them is a matter of priority. Game, green asparagus, suckling lamb, trout or Arctic char... you get a sense of his exacting standards in the dishes. If we had to pick a representative dish, it might be the superbly fresh crayfish tartar, enhanced by its subtle carcass jus, coriander flowers and sweet marigold: pure excellence! The refined interior reflects the chef's cuisine and looks out onto the valley. There are six comfortable guestrooms a few kilometres from the restaurant. More than ever, Les Morainières is worth the detour.