A former village inn, this restaurant is committed to rolling out a sustainable fine dining ethos. At lunchtime, they offer a simpler set menu, in which the chef, whose CV includes a stint at La Table de Marçay, crafts tasty modern cuisine. It is during dinner that the chef exercises his liberty of expression and crafts a more ambitious menu that celebrates regional produce: chilled green pea soup, runny organic egg yolk, oil of lemon balm from the garden; farm-reared poultry cooked two ways, a gutsy jus, grandma’s potatoes and chilled turnip.