Some restaurant names instantly conjure up a picture of ‘la vieille France’ and patriotic Gallic food, lovingly crafted from first-rate produce sourced from the local countryside. This former coal barn has been converted into a plush, peaceful temple of good food. Chef Marc Duval is a champion of old school culinary traditions, although he does allow himself the odd more modern creation. Loin of cod in herbs, charlotte sabayon made with natural roast yeast and a poultry jus are emblematic of the menu. The dining room opens onto a manicured garden in fine weather.