It’s a superb country estate, featuring a mill and a red-brick farmhouse—both beautifully renovated and now home to Christophe Voisin’s generous cuisine. The chef is fully in tune with the times, showcasing the seasons through modern, fusion-inspired pairings. We keep coming back for the barigoule-style artichoke with pickles, fermented turnip, and tarragon cream; the line-caught swordfish with mint mayonnaise, a yogurt sauce with herbs, lemon, and grapefruit; the pork rib confit with savory; charred leeks, herb sabayon, and roasted buckwheat… Beautiful desserts.