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Known for its red, half-timbered façade and for the excellent French cuisine of Alexandre Fichard (ex-second chef at Manoir de la Boulaie), this 19th-century auberge is worth the stop. Everything is masterfully prepared and precise, embellished by meticulously chosen condiments, such as premium varieties of pepper. At lunchtime, you have a specials board format and there’s a gastro menu in the evening. Select choice of French and international wines and extremely professional and attentive service from Elodie, the chef’s partner. Plus, there’s an adorable terrace for fine weather.
Foie gras-stuffed duck, duck confit & Thai broth with Bhuta berry
Quail & French heart sweetbreads, Jerusalem artichoke purée, salsify & eryngii with Vanuatu pepper
Cinnamon berry cream, roasted pineapple & coconut sushi