The ground floor of this 19C sous-préfecture is now home to a restaurant that welcomes you with contemporary interior design and smiling service. At the helm is a seasoned chef with stints at some prestigious establishments to his name. A fan of local seasonal produce, his cooking demonstrates his stellar technique (illustrated by his venison terrine), spot-on cooking and reductions (see his duck fillet served with spelt and beetroot) and delicately balanced flavours. The attentive staff and excellent wine cellar add the final flourishes to this gourmet experience.