Alexandra Vukotic and Patrick Hervy (ex-owners of L’Ardoise) head for the vineyards with their polymorphous restaurant and its brut decor (light-coloured woods, concrete, metal, custom-made wine shelves). At lunchtime, feast on bistro fare made using the best local ingredients and, at night, share fantastic cheese or charcuterie boards. Brut is also a village café, a rotisserie (chicken on Sundays!), a smokehouse, a wine cellar, and a delicatessen – all in a generous atmosphere. Just so many reasons to swing by!
Roast asparagus and poached organic egg, sheep’s milk tomme cheese and lamb’s lettuce coulis
Suprême of guinea fowl from Cugand, with sauce forestière and wild garlic purée
“Bird’s nest” dessert with mascarpone cream, caramelized apples and pears