A townhouse with blue shutters next to the church, a remarkable wine cellar and a chef who is following in the family tradition. An undeniable talent in the kitchen, she combines classics (eggs in a red wine sauce, ham hock terrine with parsley etc), contemporary dishes (salmon gravlax) and specialities such as roast pigeon or veal sweetbreads. To be savoured in a refined bistro decor, where friendly service is the order of the day and the wine recommendations are on point.