This picturesque village of Lot-et-Garonne, which boasts a rich and chequered history, is home to chef Clément Papillaud. Having worked in top restaurants, this craftsman has a sure touch when it comes to crafting dishes such as chicken supreme from the Batailles farm lacquered with wild garlic and served with white asparagus from Fargues and parmesan milk. The chef seems to have a particular penchant for roasted notes such as coffee, in both the main course and the dessert. The country chic interior sports an open kitchen, a coffered ceiling and bare stone walls and rafters.