Top marks for this restaurant that masterfully titillates our tastebuds thanks to the perfectly judged seasonings and harmonious flavours of the gifted young Vietnamese-born chef, who trained at Chamalières and the Belle Meunière in Royat. Polished bistronomic cuisine rich in French overtones, illustrated by farm-reared pork chop, sauce Grand Veneur, risotto and spring vegetables. The desserts are equally high-flying, depicted by yellow peach and an unctuous vanilla custard and whipped cream. Excellent value for money and a small courtyard patio add the final flourish to this irresistible establishment.