A single glance at the wholesome country menu, featuring rustic staples such as grilled tripe and snails, pork pie and partridge with endives, will set your tastebuds tingling. The veteran chef, a true disciple of text-book Gallic fare, enjoys adding the odd international twist. Gutsy flavours, hearty helpings, culinary proficiency. A take-out delicatessen service is also available.