Nestled on the outskirts of a picturesque village, this charming "chalet" boasts a low-key, rustic-style decor. Chef Fanny Ducharme has built up an excellent reputation with this country restaurant with a farm-to-table approach: sweet roasted Delicata squash, accompanied by its seeds and a tangy sumac yogurt, or delicately cooked trout, served with crunchy baby turnips and a dashi broth with mushrooms. The desserts stand out for their use of local and seasonal ingredients—think frangipane tartlet topped with tart sea buckthorn berries. Very cordial service.