Prawn salad, sea bream ceviche, roast rack of lamb, monkfish bourride, tarte Tatin... Behind the titles of the dishes, each more tempting than the last, you get a sense of a seasoned chef, steadfast in his culinary choices. Bingo! Chef and "Meilleur Ouvrier de France" Jacques Rolancy concocts delightful bistro cuisine within the walls of a converted mill (always fresh, even in the heat of summer). A different lunchtime main for each day of the week, and a lovely peaceful terrace.