In his restaurant just a stone's throw from the casino, Paul Courtaux doesn't gamble with guests' appetites. He crafts vibrant, flavoursome cuisine, which cleverly shines the spotlight on regional produce, such as Rodez sablé with pan-fried mushrooms and pumpkin mousse, or line-caught hake a la plancha with orzo cooked with shallots, mushrooms and celeriac. Special mention for the charming welcome.