Green peas and sage-flavoured fresh goat’s cheese gnocchi; lacquered monkfish, curcuma-flavoured carrot juice and aromatic fregola sarda; tarte Tatin and double cream. Behind the titles of the dishes, each more tempting than the last, you get a sense of a confident chef who knows where he’s going. Chef and "Meilleur Ouvrier de France" Jacques Rolancy concocts indulgent bistro fare within the walls of a converted mill (always cool, even in the heat of summer). Bargain-priced lunchtime menu and peaceful terrace.