In this small village next to a bend in the River Lot, a beautiful and imposing manor house provides the setting for this restaurant, run by a former sous-chef from Le 1862 – Les Glycines and his partner. With space for just a dozen diners per seating, the space is an intimate blend of historical (period fireplace, marble) and contemporary. Each meticulously composed plate presents a harmonious dish, often accompanied by satellite dishes, such as the duck with dark fruits, beetroot and polenta cylinders. This modern cuisine is also firmly rooted in the terroir, making the most of seasonal local ingredients. In this culinary land of plenty, diners are spoilt for choice.