A meal in this elegant villa starts with the solicitous welcome of Adrien, who will later be your host in the bespoke glazed wine cellar where you are invited to select your own bottle at fixed prices depending on your menu (watch out for bargains!). Jeremy Vandernoot has harnessed his creativity to devising a formula in which you are free to choose the number of courses. Our inspectors were particularly impressed by the chef’s apple brioche and croissant ice cream, served with butterscotch caramel and cider sabayon. The team’s enthusiasm can be tasted in each bite.