This small village inn with a lively contemporary vibe has been run by the same couple for many years. As keen as ever, chef Éric Georget rustles up generous and indulgent modern cuisine to make your mouth water, organising it into a set menu and an à la carte menu. Carefully selected produce goes into dishes that are packed with flavour: fillet of John Dory and poached oyster with seaweed butter and, for dessert, Calvados and apple hot soufflé. Pleasant guestrooms available.