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The sourdough here is made with heirloom flours, which tells you something about how seriously this Michelin-starred restaurant takes its sourcing. A chef and a pastry chef with a complementary obsession run the room together, drawing produce from a nearby market and building a menu around the Tarn region. The cooking is precise and quietly personal, the kind that makes a village address feel like the obvious place to be.
The awards strongest first
- Michelin Guide 1 Star
- Le Fooding Le Fooding Guide
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Gravlax of ikejime trout
“delicately seasoned gravlax of ikejime trout, followed by blue lobster from Brittany bursting with flavour”
Michelin Guide -
Blue lobster from Brittany
“delicately seasoned gravlax of ikejime trout, followed by blue lobster from Brittany bursting with flavour”
Michelin Guide -
Iced tea of tomato water
“an iced tea of tomato water spiked with garden herbs”
Michelin Guide
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