Access for people with disabilities, Children's Menu
Style
Romantic
Budget(€)
Indicative price per person (excl. drinks)
34 to 128
Gault&Millau's review2026
14/20
Chef's Restaurant
At the foot of the Romanesque church and overlooking the Lay River, a talented chef, Simon Bessonnet, invites us on a culinary journey that honors the work of local producers. The bonito tartare adds a hint of the sea to a creamy zucchini purée, followed by a melt-in-your-mouth Vendée chicken fillet on a light mousse of bell peppers and corn, artfully enhanced by a vinaigrette of cherry tomatoes and crisp green beans. We’ll long remember the roasted nectarine, cooled and served on a honey mousse measured with infinite precision, accompanied by fig-leaf ice cream. “Creativity in the service of the ingredient”—that could be the motto of this chef, who is truly worthy of his two toques. His wife, Emmanuelle, skillfully curates an impressive wine list that spans all regions, always giving priority to winemakers capable of delighting diners with a Chenin from the Hérault.