A family affair! A team of three (twins – a brother and sister – plus her partner) take their guests on a culinary journey featuring carefully selected local ingredients (lamb and poultry from the Bouscarel farm, vegetables from Mayrac and Baladou, trout from Le Gouffre du Blagour fish farm etc). Trained as a butcher and charcutier, the brother is an expert when it comes to cuts of meat. As for this widely travelled couple, they punctuate their dishes with international touches (eg labneh, black lemon, lamb jus emulsified with tahini). A top-notch culinary experience in a restaurant that is firmly in tune with the times.