From the outside, this roadside inn opposite the station might almost strike you as nondescript, but it is well worth venturing over the threshold. It is in the hands of a couple of enthusiastic and committed pros, Angèle Faure and Richard Rocle. She is in charge of the friendly, yet slick service in the trendy dining room in the zeitgeist, while he crafts up-to-date food, poised between homely rural fare and modernity with a distinct preference for small producers. Pigs raised on pasture, snails, saffron, goat’s cheese, wild herbs picked by hand: everything is local.