Opening a restaurant in the same village as the mythical Troisgros was a bold decision, to say the least! It has proved a success thanks to chef Julien Laval, who worked with Serge Vieira in Chaudes Aigues, as well as reaching the finals of the French dessert championship. In this 16C château, where terracotta tiles rub shoulders with old stone, the gifted chef is going from strength to strength as his exquisitely plated, classically inspired cooking reveals: royal crab and garden tomatoes in a fermented elderflower and lemon vinegar; rabbit in mustard, roast potatoes, caramelised onions and a meaty sauce; poached plums in lemon, creamy yuzu, sponge finger biscuit and tarragon sorbet. The good life at its best!