While the tiny village bears witness to its medieval heritage, the restaurant on the other side of the road is a modern-day affair, with a vast, bright dining room where you can sit back and relax, with an eye to the open kitchen at the far end. When the weather's fine, why not take advantage of the verdant terrace? Tarik Mezri-Charmasson sources his ingredients as close as possible and expresses himself through a very short menu, which is sometimes too demonstrative, even if the technique is there. Very pleasant highlighting of local green asparagus and smoked trout enhanced by an asparagus espuma. On the other hand, we were less convinced by the breaded sphere garnished with a mushroom-based preparation, which was admittedly light but lacking in character. The duck breast is accompanied by a morel sauce and potatoes. Finally, kiwi and tarragon add a fresh, gourmet touch. Small, informative wine list. Efficient, friendly service.
Tarik Mezri-Charmasson Chef
