Back in his region, Daniel Baratier (formerly of Les Déserteurs, in Paris) has taken over this fine inn in a verdant setting and created an attractive space with an elegant restaurant and the casual Cave à Manger. A true craftsman, he makes his own bread with natural sourdough, and buys and uses the whole animal: his meats are matured on site. The result is healthy and tasty food, with organic ingredients always prioritised. A fine place.