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Stone vaults overhead, a converted village inn on the southern edge of the Causse du Larzac, and a surprise set menu that changes with what the surrounding land offers. The chef came to this remote spot to cook her way, which means foraged mushrooms and plants doing most of the heavy lifting, and a dessert rooted in her Malagasy heritage. The Michelin Guide awarded it a Bib Gourmand, and the drive out past Navacelles is part of the deal.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Sweet potato cream
“The dessert is a tribute to the chef's Malgasy origins, with a sweet potato cream spiked with vanilla.”
Michelin Guide
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