In this contemporary building in the heart of the village, Cyril Simon, who has a soft spot for vegetables, fruit and fish, goes to great lengths to source ingredients locally: nothing here is from the agri-food industry, and everything comes from less than 200km away! This eco-responsible approach results in harmonious, carefully prepared dishes, such as Ferme de Ciron fillet of trout, celeriac pulp, lovage emulsion – tuck in on the large terrace overlooking the countryside. Good value for money.