A remote village in the north of Isère, a small, non-descript bistro: you can't help but wonder what they'll be feeding you here. The answer is excellent food prepared by an enthusiastic chef with undeniable talent, who has worked in Michelin-starred restaurants (including with Gilles Goujon and Michel Kayser). The long list of local producers with whom he works makes your mouth water! For starters, fresh foie gras with walnut wine, pear compote and toasted brioche, or venison and veal pâté en croûte with vegetable pickles; for the main course, roast quasi of veal with salsify in an espuma, roasted and cut into crisps, drizzled with veal jus. Lunch during the week is excellent value for money.