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The dining room occupies what was once a guesthouse for a nearby abbey, and the stately bones of that building still set the tone. This is classic fine dining, the kind where the chef grows herbs out back and knows the hunters who supply the game. Produce, wild duck, foraged mushrooms, most of it comes from within shouting distance. On a warm day, the garden terrace earns its keep.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Wild duck breast
“Wild duck breast, full of character and cooked to a beautiful pink, is served with a rich duck jus à l'orange, red cabbage and sautéed girolles.”
Michelin Guide
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