In the restaurant of this hotel dating from 1750, the team conjures up a cavalcade of delicate, expertly crafted Gallic dishes, made with seasonal produce. Examples: artichoke, smoked whitefish from the nearby lake and buckwheat, or pan-fried calf’s sweetbread, morels and asparagus. The well-curated wine list is definitely worth a gander. The cheerful front-of-house team enjoys explaining the finer points of each dish. The interior sports small bistro tables, there is a peaceful terrace to the rear that is heavenly in fine weather and a casual, affable spirit reigns throughout.