This handsome 15th-century mansion houses a restaurant with a beautiful vaulted ceiling, where chef Mathieu Méjean creates authentic, flavorful local cuisine. A daring combination of trout and rhubarb with raspberry coulis, a wiser beef steak with seasonal vegetables, a dacquoise punchée rhum arrangé for dessert with hazelnut cream and strawberries. Home-made jams for sale, a satisfying cellar and friendly service.