Nestling in a valley through which a river flows, this former mill and farmhouse have been renovated from top to bottom and turned into this restaurant with an industrial-style interior. Two brothers, one in the kitchen and the other in the market garden, concoct healthy, natural cuisine based on seafood ingredients (fish, shellfish, crustaceans) and vegetables, some grown on site; meat is shelved. A 100% plant-based starter, such as the Jerusalem artichoke with lemon and black garlic purée, or a seafood main, such as skate wing with celeriac and a wild garlic sauce. Rolland is a roaring success!