The menu in this oasis of calm among the vineyards reads like a litany of countries visited by the travelling owners. What’s the secret to their exotic, flavourful cuisine? Spices, spices, and more spices, all used on fresh, local produce. This is why the cod accras, the fish rillettes au cumbawa, the rougail saucisse from Réunion – all propped up by commendable Muscadet wines (exclusively from Château Thébaud) – guarantee a trip overseas without ever leaving the vineyard.
Plate of accras, creole sauce.
Roast fish of the day in banana leaf.
Crème brûlée with Madagascar vanilla.
