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A restored presbytery turned modern dining room, which turns out to be a surprisingly apt setting for cooking this considered and precise. The chef builds plates around vegetables and foraged herbs, and the side dishes get as much attention as the main event, an upside-down pumpkin pie alongside pheasant being the kind of detail that sticks with you. Lunch is a good time to come.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Upside-down pumpkin pie
“His creativity shines through in the detail he lavishes on the side dishes, illustrated by his upside-down pumpkin pie which is served with a gutsy breast of pheasant.”
Michelin Guide
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The neighbors closest first
- OX’E French Eat · 69
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