Chef Romain Lorenzon, whose good cheer is palpable right off the bat, chose to set up shop in this peaceful village. The premises have retained their authentic character thanks to their worn counter, exposed stonework and bistro-style conviviality. Armed with a long career in multi-MICHELIN-starred kitchens, not least Hôtel de Tourrel, he is now putting this experience to good use in a more free-spirited cuisine, uninhibited by convention and true to his beliefs: authenticity, simple pleasures and sharing. Hare à la royale, mallard duck pie with the glazed legs in a tarragon jus, palombe au capucin (wood pigeon flambéed with an Armagnac jus using a traditional cast-iron cone), Grand Marnier soufflé – his are comforting dishes to share with friends, especially seasonal game, a passion of the chef's.