British chef Simon Scott knocked around in London and Provence, before setting up shop in Tarn. A vibrant red façade leads into the snug trendy interior. This eclectic chef and master craftsman works exclusively with first-class ingredients (preferably local) in a bid to serve crisp, legible food oozing with flavour and aroma: cannelloni of king prawns wrapped in local courgettes, asparagus, truffle-flavoured mimosa eggs and squid ink ice cream; plancha seared slab of veal, foamy mashed carrot and nigella blossom, carrots in cream of cumin and carrot tops… Searingly good food throbbing with flavour!