This restaurant occupies a converted mill built of black volcanic stone and with a slate roof. Set just outside a small village, it overlooks a pretty lake, beside which the terrace is set up in fine weather. The interior keeps things cosy (winters are harsh in the Cantal!) with a stone fireplace, a bar and mismatched traditional wooden furniture. On the plate, diners can expect a beautifully presented, delicious and modern take on classic fare: think beef cheek façon royale or opera cake with chestnut and quince cream, with dishes elevated by hints of spice or Japanese condiments. It is clear that the chef learned his trade in some fine establishments. Most of the produce is sourced in the region (the coffee and cocoa come from a local roastery and chocolaterie). Platter of regional cheeses.