This former winery has retained its metal rafters, adding bags of cachet and charm to the spacious, inviting interior. Julien Montassié, a talented young chef who trained under Michel Troisgros and Gilles Goujon, closely follows the seasons and relies on small local producers to devise his surprise set menu: langoustine, chestnut and Hokkaido pumpkin; John Dory, seared oysters, pork trotter and baby lettuce; lemon with kombu seaweed. Inventive dishes to be washed down with the estate's own input-free wines, produced in line with agroecological practices. Pleasant guestrooms for overnight stays.