This quaint historic village is the lair of a self-taught couple, mad about food. They source their ingredients entirely locally which enables them to develop close ties with the producers in person. The chef, who worked as a lawyer before he fell in love with cooking, rustles up searingly good food such as barbecued breast of guinea fowl, roast courgettes and aubergines, scrumptious aïoli and peach-pepper pickles for a final spicy touch. The delightful patio is shaded by linden trees in fine weather.