The Abbaye de Villeneuve is a charming hotel, brasserie and fine dining restaurant, run with panache by a chef with a lot of great experience, Aymeric Depogny. He has perfectly assimilated the ingredients and influences of the region (seafood and fish, seaweed, gwell (fermented milk), fleur de sel, buckwheat etc) and creates, without affectation, tasty and very elegant cuisine that feels in tune with the times. His dishes are balanced and pared back, even minimalist, with each ingredient having its role to play – the top-notch turbot and elegant buckwheat and honey dessert deserve a special mention. The two small dining spaces make for a soothing, intimate setting in perfect harmony with the refinement of the food. The wine list is impressive, starting with very reasonable prices and including an attractive selection of regional wines.